Description
This creamy Alfredo Chicken Pot Pie combines shredded rotisserie chicken, rich Alfredo sauce, and mixed vegetables enveloped in a flaky, golden pie crust. A comforting and easy-to-make dish perfect for a hearty family meal.
Ingredients
Scale
Filling
- 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 (such as Veg-All)
- Salt and pepper, to taste
Pie Crust & Topping
- 1 (14.1-ounce) box refrigerated pie crusts (two crusts)
- 1 large egg
- 1 tablespoon water
- 1 tablespoon grated Parmesan cheese
Instructions
- Prepare the filling: Preheat your oven to 400°F (204°C). In a large bowl, gently combine the shredded rotisserie chicken, Alfredo sauce, and drained mixed vegetables. Season with salt and pepper to taste and mix well to create an even filling.
- Assemble the pot pie: Unroll one pie crust and carefully line the bottom and sides of a deep dish 10-inch glass or ceramic pie plate. Spoon the prepared filling evenly into the crust-lined pan. Unroll the second pie crust and place it over the filling, ensuring it covers fully. Pinch the edges of the two crusts together to seal the pie. Cut four 1-inch slits in the top crust to allow steam to escape during baking.
- Brush with egg wash and add cheese: In a small bowl, whisk together the egg and water to make an egg wash. Lightly brush this mixture over the top crust to encourage a beautiful golden brown finish. Sprinkle the grated Parmesan cheese evenly over the top for added flavor and texture.
- Bake the pot pie: Place the assembled pot pie on the middle rack of the preheated oven. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is hot and bubbly. Once baked, allow the pie to rest for about 5 minutes before serving to set the filling and cool slightly.
Notes
- You can substitute frozen mixed vegetables if you prefer, just be sure to thaw and drain any excess water.
- For added flavor, consider adding a teaspoon of Italian seasoning or garlic powder to the filling.
- Ensure the pie crust edges are sealed tightly to prevent leakage of filling during baking.
- Letting the pot pie rest after baking helps the filling set for easier slicing.
- Use a deep dish pie plate to accommodate the filling and crust layers without overflow.
