Such is the case with this Alfredo Chicken Pot Pie. We love our classic Chicken Pot Pie, but this time I switched out the standard cream of chicken with jarred alfredo sauce and my family just loved it.
Think classic chicken pot pie, but kicked up with the delicious flavors of cream and parmesan from the alfredo sauce.
And y’all, this is ridiculously easy. You can make it with as few as 4 ingredients. For real. A rotisserie chicken saves you the time it would take to cook and shred chicken (it adds great flavor, too) and the rest is refrigerated pie crust, canned veggies, and the alfredo sauce. SO quick and easy!
If I’m feeling fancy, I like to take it to the next level and brush the crust with an egg wash to get that golden brown color and then top it with grated parmesan cheese, but it’s totally optional.
There are tons of different alfredo sauces out there all with different flavors. I usually just go with plain alfredo for this, but you can switch it up by using garlic alfredo, basil alfredo, etc. The mushroom alfredo is pretty magical in this, too. But with each of them, they’ll have varying levels of salt so be sure to taste the mixture before adding much salt and pepper. You may not need it at all.
Alfredo Chicken Pot Pie
- 1 small rotisserie chicken, meat removed and shredded - about 4 cups
- 1 (15-ounce) jar prepared alfredo sauce
- 2 (15-ounce) cans mixed vegetables, drained (I use Veg-All)
- salt & pepper
- 1 (14.1-ounce) box refrigerated pie crusts (two crusts)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon grated parmesan cheese
- Preheat the oven to 400°F. In a large bowl, combine the chicken, alfredo sauce, and drained vegetables. Mix gently. Add salt and pepper to taste.
- Unroll one of the pie crusts and line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate. Spoon the filling into the crust. Unroll the other crust and lay it over the top. Pinch the edges of the two crusts together. Cut 4 1-inch slits in the top crust to allow the air to escape.
- Optional: In a small bowl whisk the egg and the water together. Lightly brush the top crust with the egg wash. This allows the crust to develop a beautiful golden brown color as it bakes. Sprinkle the parmesan cheese evenly over the crust.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling is heated through. Allow to rest for about 5 minutes before serving.
If I could give this 10 stars I would! This is the best and the easiest recipe ever! My husband loves this!! We have it every week or every other week! Anyone who doesn’t make this is crazy!!
Awesome! I’m so glad to hear that y’all enjoyed it! Thanks for the great review!
Best chicken pot pie ever! Period. We devoured it. I did add a little sauteed diced onion/celery to the veggies…
Awesome! I’m so glad it turned out great for y’all!
Making this again tonight. My husband (and me too) loves this recipe! It is so easy yet so good! Stacey you are my go-to online chef! I love everything I have ever tried of yours!
Awesome! I’m so glad y’all have enjoyed it!
I made this tonight for my family. I used almost 4 cups of shredded chicken. We thought that it was way too much chicken and a bit on the dry side. I’m not sure what to do with the whole pot pie. Not much of it was eaten.
Hey April! Sorry to hear you had trouble! Do you mind sharing the brand of sauce you used and the size of the jar?
I have made this Alfredo Chicken Pot Pie several times and it’s so delicious! Very simple yet full of flavor! That’s my kind of recipe! Thank you to The Southern Bite! Every thing I have cooked from this website has been delicious!
I’m so glad you enjoyed it, Rebecca! And I’m just tickled the other stuff you’ve tried was delicious as well!
that pecan pie bread pudding looks so good i have to go get some of the ingrrddients i can’t wait to be able to get out to get them thanks for giving it to all