Creamy Chicken Alfredo Puff Pastry Pot Pie

Ingredients

- 1 rotisserie chicken (meat shredded, approximately 3 cups)
- 1 1/2 cups Alfredo sauce
- 2 cups frozen mixed vegetables (thawed)
- 1 sheet frozen puff pastry (thawed)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (for egg wash)

Instructions

1. Preheat the Oven:
Preheat your oven to 400°F (204°C).

2. Prepare the Chicken Filling:
- In a large bowl, combine the shredded rotisserie chicken, Alfredo sauce, and thawed mixed vegetables.
- Add olive oil, salt, and black pepper to the mixture. Stir until all ingredients are well incorporated.

3. Assemble the Pot Pie:
- Roll out the thawed puff pastry sheet on a lightly floured surface to ensure it fits the top of your baking dish.
- Transfer the chicken and vegetable mixture into a suitable baking dish, approximately 9-inch round or 8x8-inch square.
- Place the rolled-out puff pastry sheet on top, trimming any excess dough. Use a fork to seal the edges by pressing gently along the rim of the dish.

4. Prepare the Egg Wash:
- In a small bowl, beat the egg and brush it evenly over the puff pastry. This will give the crust a golden color when baked.
- Use a sharp knife to cut small slits into the puff pastry for ventilation during baking.

5. Bake the Pot Pie:
- Place the assembled pot pie in the preheated oven and bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Remove from the oven and let cool for 5 minutes before serving.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT35M
35 minutes

Total Time

- PT55M
55 minutes

Type of Dish

- Dinner

Keywords

- Chicken pot pie
- Alfredo sauce
- Puff pastry
- Rotisserie chicken
- Mixed vegetables
- Comfort food
- Easy dinner
- Creamy chicken
- Oven-baked
- Homemade

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 2600

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