This Alfredo Chicken Pot Pie recipe is the perfect combination of the comfort-food chicken pot pie with a decadent shortcut – Alfredo sauce. It’s quick, easy, filling, and a family favorite!
I’m always on the hunt for quick, easy, and delicious recipes. Always. We have our standards and favorites, but there’s always room for more.
Such is the case with this Alfredo Chicken Pot Pie. Think classic chicken pot pie, but kicked up with the delicious flavors of cream and parmesan from the Alfredo sauce. 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.
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. Then top it with grated parmesan cheese, but it’s totally optional.
What ingredients are in chicken pot pie filling?
The sky really is the limit when it comes to chicken pot pie filling ingredients. You can make it with as few as 4 ingredients, like I did here with the rotisserie chicken, 2 cans of Veg-All mixed veggies, and one jar of prepared Alfredo sauce. The cans of mixed veggies include green beans, carrots, corn, and peas. You could also add in broccoli, onions, or whatever else you would like from the veggie department. Simply stir and fill up that pot pie for the perfect comfort food!
You can swap the canned mixed veggies out for about 3 cups of frozen, thawed mixed vegetables, if you wish.
How to keep your crust from getting soggy:
First of all, you want to make sure you aren’t adding more sauce than the recipe calls for. Extra Alfredo sauce is a sure way to get a soggy pie crust. Besides that, here are several helpful tips and methods for keeping that bottom crust from turning into a mushy mess:
Try Blind Baking – Blind baking involves pre-baking the crust before adding the filling. However, I find it a bit fussy, in my humble opinion. It typically involves covering the shaped crust with aluminum foil or parchment paper, filling it with pie weights of some kind, and then partially baking the crust. I’ve blind baked pie crusts many times, but I’m just not so sure the result is worth the fuss.
Flour-Coat the Crust – A much easier method for preventing soggy pie crust, and one many individuals swear by, is lightly dusting the crust with flour before adding the filling. The belief is that the additional flour will absorb moisture before it penetrates the crust. Some even opt for a mix of equal parts flour and sugar, but given the savory nature of this pot pie, sugar isn’t suitable.
Egg Seal the Crust – Another option is to apply a thin layer of beaten egg on the crust. The egg will act as a seal in preventing it from becoming soggy.
Hot Sheet Pan Baking Method – This might be the easiest and most preferred method for preventing a soggy bottom pie crust. Hot Sheet Pan Baking Method involves baking on a hot sheet pan rather than directly on the oven rack. The theory is that the baking sheet accelerates the bottom crust’s baking, creating a seal against sogginess. While not foolproof, this method is the easiest. Simply preheat your oven with the rimmed baking sheet inside on your center oven rack. Then place your deep dish 10-inch pie plate on the hot sheet pan for baking.
What kind of Alfredo sauce should I use in my chicken Alfredo pot pie?
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 nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.