1small rotisserie chicken, meat removed and shredded - about 4 cups
1(15-ounce) jarprepared alfredo sauce
2(15-ounce) cansmixed vegetables, drained (I use Veg-All)
salt & pepper
1(14.1-ounce) boxrefrigerated pie crusts (two crusts)
1 tablespoongrated 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.
You can swap the canned mixed veggies out for about 3 cups of frozen, thawed mixed vegetables if you wish.
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