Alfredo Chicken Pot Puff Pies Recipes

ALFREDO CHICKEN POT PUFF PIES

Steps:

• Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each custard cup, letting corners hang over sides.
• In 10-inch skillet, melt butter over medium heat. Add shallots. Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves; stir well.
• Spoon mixture into pastry-lined custard cups. Fold corners over filling, pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.
• Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.

CHICKEN ALFREDO POT PIE RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees. Spray the 13×9 inch Chinet paper dish with cooking spray and set aside. Combine the frozen vegetables, cubed chicken, Alfredo sauce, milk, pepper, and garlic salt in a large bowl; mix ingredients together. Pour ingredients in prepared Chinet dish and cover with foil. Bake for 35-40 minutes, or until mixture is bubbly. Ten to fifteen minutes before cooking time is up, slice Pillsbury Italian bread dough into 12 thin strips. Roll each piece out and twist each strip into a loose spiral. In a small bowl, add the egg and water. Beat these two ingredients together to make an egg wash. After 35-40 minutes, remove the casserole from the oven and uncover. Place the twisted bread around the edges of the casserole. Brush each spiral with egg wash. Sprinkle Parmesan cheese on top of each spiral. Return the uncovered casserole to oven and bake for another 18-22 minutes, or until bread spirals turn a golden brown. Remove from oven and let cool for 10 minutes. Serve on Chinet Party Pack paper plates. Serves 6-8.

CHICKEN POT PIES WITH PUFF PASTRY

Steps:

• Preheat oven to 400 degrees. Spray 4 small oven-proof bowls with cooking spray.
• In a saucepan over medium heat, melt butter. Stir in 2 cups chicken broth, and whisk in all of the flour, gradually adding the remaining chicken broth until you have a smooth, slightly thick base. Mix in onion flakes, hot pepper sauce, pepper, thyme, bay leaf, and carrots. Cook about 5 minutes. Stir in potatoes and chicken, and cook for another 5 minutes.
• In the bottom of each prepared bowl, place a slice of Swiss cheese. Divide the chicken mixture equally into the four bowls, over the cheese. Place a puff pastry square over the top of each bowl, pressing lightly around the rim. Brush the pastry with the egg and water mixture. Place the four bowls on a baking sheet.
• Bake until pastry is puffed and golden brown, about 25 minutes. Let rest at least 5 minutes before serving.

PUFF PASTRY CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
• Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
• Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
• Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
• Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
• Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

CHICKEN ALFREDO POT PIE

Steps:

• Heat oven to 375°F.
• Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
• Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches.
• Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning.
• Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.