Chicken Alfredo Pot Pie
If you have leftover chicken and a sheet of frozen puff pastry, this chicken alfredo pot pie should be on your menu!
Servings: 2
Calories: 1177kcal
Ingredients
- 1 cup sliced mushrooms*
- 1/2 cup tiny broccoli florets*
- 2 tbsp butter
- 1 clove garlic minced
- 1 cup chicken stock
- 1 cup milk or cream
- 1/3 cup grated Parmesan cheese
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup cooked chicken diced
- 1 sheet frozen puff pastry defrosted
THICKENING
- 3 tbsp flour
- 1/4 cup water
EGG WASH
- 1 egg
- 1 tbsp water
Instructions
- Preheat oven to 400 degrees F.
- *Substitute any veggie combo you like. Here I used fresh broccoli, but frozen will do. If using frozen, just run it under cold water to remove the frost. It will cook in the pie.
- **Thickening is optional but you'll have a thin sauce
- In a large skillet, melt the butter over medium heat.
- Add the mushrooms and garlic and saute until mushrooms begin to brown.
- Add the stock and the cream; heat through.
- If you choose to thicken the sauce, mix the flour and water together and stir into the sauce, stirring constantly until thickened.
- Add the Paremesan cheese. stirring to blend well.
- Taste the sauce and if it needs salt/pepper, add it now.
- Stir in the chicken and veggies.
- Cut 2 circles of dough the size of the ramekins; make an "X" or small hole in the center as a vent.
- Divide chicken mixture between 2 oven-proof 8-9 oz ramekins (or suitable oven-proof dishes)
- Top with dough circles.
- Lightly beat egg with the water; brush over pastry.
- Place ramekins on a baking sheet and bake for 30 minutes, or until crust is a deep golden brown and puffed up.
Nutrition
Serving: 1serving | Calories: 1177kcal | Carbohydrates: 79g | Protein: 46g | Fat: 75g | Saturated Fat: 27g | Cholesterol: 195mg | Sodium: 2144mg | Potassium: 798mg | Fiber: 3g | Sugar: 11g | Vitamin A: 986IU | Vitamin C: 22mg | Calcium: 366mg | Iron: 6mg