Chicken Pot Pie Alfredo Recipes

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CHICKEN ALFREDO PIZZA



Chicken Alfredo Pizza image

This recipe combines two of my favorites: Chicken Alfredo, and pizza! My husband even likes this, and he isn't fond of chicken!

Provided by lighthousekeeper

Categories     Main Dish Recipes     Chicken     Chicken Alfredo Recipes

Time 50m

Yield 8

Number Of Ingredients 24

4 tablespoons butter
¼ teaspoon salt
1 dash ground black pepper
4 tablespoons all-purpose flour
1 cup milk
¾ cup grated Romano cheese
2 tablespoons butter
1 clove garlic, minced
1 pinch dried rosemary
1 pinch salt
1 cup warm water
1 (.25 ounce) package instant yeast
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon dried rosemary
¼ teaspoon garlic powder
3 cups all-purpose flour
2 boneless chicken breast halves, roasted
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
¼ teaspoon garlic powder
¼ teaspoon salt

Steps:

  • To Make Sauce: Melt butter in a small saucepan over medium heat. Blend in salt, pepper and flour, then stir in the milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover and set aside.
  • To Make the Garlic Butter: Melt the butter in a small saucepan over medium heat. Blend in the garlic, rosemary, and salt. Cook, stirring constantly, until garlic is tender but not browned. Remove from heat, cover and set aside.
  • To Make the Dough: Pour the warm water into a small bowl and stir in the yeast until dissolved. Allow to rest until yeast foams, about 5 minutes. Mix the vegetable oil, sugar, salt, rosemary, and garlic powder together in a mixing bowl. Stir in the yeast mixture, and gradually stir in the flour. Gather into a loose ball and knead until a smooth ball forms. Cover, and let rest 1/2 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Season the roasted chicken with rosemary, thyme, poultry seasoning, garlic powder and salt. Chop or shred and reserve.
  • To Assemble the Pizza: Spread dough out on prepared pizza stone. Top with cooled garlic butter, covering entire crust. Next spread with Alfredo Sauce (if necessary, warm to spreading consistency), leaving crust edges. Top with chicken, turning to coat with sauce.
  • Bake in preheated oven for 20 minutes, or until bottom crust is lightly browned. Remove from oven and let set for 2 to 3 minutes before cutting.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 43 g, Cholesterol 57.6 mg, Fat 18.3 g, Fiber 1.7 g, Protein 17.8 g, SaturatedFat 9 g, Sodium 517.2 mg, Sugar 3.3 g

CHICKEN ALFREDO POT PIE RECIPE - (4.7/5)



Chicken Alfredo Pot Pie Recipe - (4.7/5) image

Provided by á-40619

Number Of Ingredients 10

1 bag of frozen vegetables (broccoli, cauliflower, and carrots)
3 cups cubed, cooked chicken
1 16-ounce jar Alfredo sauce
1/2 cup milk
1/2 teaspoon ground pepper
1 teaspoon garlic salt
1 container refrigerated Pillsbury Italian bread
1 egg
1 Tablespoon water
1/4 cup grated Parmesan cheese

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.

SKILLET SPINACH ALFREDO CHICKEN POT PIE



Skillet Spinach Alfredo Chicken Pot Pie image

With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 jar (15 oz) Alfredo pasta sauce
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
3 cups chopped cooked chicken
3 cups lightly packed fresh baby spinach leaves
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter, melted

Steps:

  • Spray 10-inch ovenproof skillet with cooking spray.
  • Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
  • Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

ALFREDO CHICKEN POT PUFF PIES



Alfredo Chicken Pot Puff Pies image

With puff pastry, frozen vegetables and a jar of Alfredo sauce, you can make homemade pot pies even on busy weeknights!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 8

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cup frozen peas and carrots
1 jar (16 oz) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg

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.

Nutrition Facts : Calories 730, Carbohydrate 42 g, Cholesterol 285 mg, Fat 8, Fiber 3 g, Protein 28 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 6 g, TransFat 2 1/2 g

CHICKEN ALFREDO POT PIE



Chicken Alfredo Pot Pie image

Make and share this Chicken Alfredo Pot Pie recipe from Food.com.

Provided by Chai Latte 2 Go

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1 (11 ounce) can refrigerated breadstick dough
1 (16 ounce) jar alfredo sauce
1/3 cup milk
1 (16 ounce) bag frozen broccoli carrots cauliflower mix, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated parmesan cheese
1 teaspoon italian seasoning

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.

CHICKEN ALFREDO POT PIE



Chicken Alfredo Pot Pie image

It's not your traditional pot pie but this pot pie is a twist on two traditional recipes put together. The smooth creaminess of the chicken alfredo with a puff pastry flaky crust is the perfect combination of comfort food.

Provided by Julie Chiou

Categories     Main Course

Time 1h5m

Number Of Ingredients 15

4 tablespoons butter
4 ounces cream cheese
½ cup milk
16 ounce jar alfredo sauce
1 cup Italian cheese (shredded)
1 tablespoon Italian seasoning
1 teaspoons onion powder
1 teaspoons garlic powder
½ teaspoon salt
½ teaspoon pepper
2 cups shredded chicken
2 cups broccoli florets (steamed (I use a frozen bag))
1 cup potatoes (peeled and diced)
1 sheet puff pastry dough
1 egg (for crust)

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • In a large cast iron skillet melt butter and cream cheese over low to medium heat. Add in milk and alfredo sauce and let simmer for 5-10 minutes.
  • Add in shredded cheese, Italian seasoning, garlic powder, onion powder, salt and pepper and stir.
  • Shut off stove top, add in shredded chicken, broccoli florets, and diced potatoes. Stir all ingredients together.
  • Place puff pastry over the top of the filling. Slice 4 slices on the top to allow steam to escape.
  • Brush egg wash over puff pastry and place pot pie in pre-heated oven for 40-45 minutes. *To prevent crust from browning place a piece of foil over the top for the last 20 minutes.*
  • Remove from oven and let stand for 5 to 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 476 kcal, Carbohydrate 25 g, Protein 20 g, Fat 33 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 105 mg, Sodium 733 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 16 g

CHICKEN POT PIE ALFREDO



Chicken Pot Pie Alfredo image

A yummy and quick main dish using prepared pie crust, pre-cooked chicken, and whatever vegetables you have handy.

Provided by Lindseye117

Categories     Chicken Alfredo

Time 1h

Yield 6

Number Of Ingredients 8

1 (16 ounce) jar Alfredo sauce (such as Classico®)
1 pound shredded cooked chicken
1 (16 ounce) package mixed vegetables (broccoli, cauliflower, and carrots), chopped
2 cloves garlic, or more to taste, minced
1 dash onion powder
salt and ground black pepper to taste
1 prepared pie crust
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir Alfredo sauce, chicken, vegetables, garlic, onion powder, salt, and black pepper together in a bowl; pour into a 9x13-inch baking dish.
  • Trim prepared pie crust to lay atop the chicken mixture to cover completely, sealing along any edges. Slice three slits across the pastry to vent. Brush melted butter over the crust.
  • Bake in the preheated oven until crust is a light golden brown and inside is hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 28 g, Cholesterol 99.7 mg, Fat 45.7 g, Fiber 4.2 g, Protein 26.8 g, SaturatedFat 16.2 g, Sodium 1002.5 mg, Sugar 2.6 g

CHICKEN ALFREDO POT PIE



Chicken Alfredo Pot Pie image

Make and share this Chicken Alfredo Pot Pie recipe from Food.com.

Provided by GingerlyJ

Categories     Chicken Breast

Time 40m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 7

1 (11 ounce) can refrigerated breadstick dough
1 (16 ounce) jar alfredo sauce
1/3 cup milk
1 (1 lb) bag frozen broccoli, cauliflower and carrots, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated parmesan cheese
1 teaspoon italian seasoning

Steps:

  • Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
  • 2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.
  • 3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.
  • 4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.

Nutrition Facts : Calories 170.2, Fat 6.4, SaturatedFat 2.2, Cholesterol 57.5, Sodium 127.9, Carbohydrate 6.5, Fiber 3.4, Sugar 1.6, Protein 22.3

EASY ONE-POT CHICKEN ALFREDO SOUP RECIPE BY TASTY



Easy One-Pot Chicken Alfredo Soup Recipe by Tasty image

Believe us when we say this is the soup of all soups. It's everything you love about chicken alfredo pasta, but with more layers of flavor in every spoonful. As an added bonus, it's made in one pot. So put on your PJs, cook this recipe, and cozy up with a warm bowl!

Provided by Betsy Carter

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts, cut into ½-inch cubes
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more taste
1 tablespoon olive oil, plus more as needed
3 tablespoons unsalted butter
2 shallots, finely chopped
3 cloves garlic, minced
¼ cup all purpose flour
½ cup dry white wine, such as sauvignon blanc
7 cups low sodium chicken stock
½ lb dried fettuccine noodles, broken 1 in (2.54 cm) pieces
1 cup heavy cream
½ cup parmesan cheese, finely grated, plus more for garnish, plus 2 tablespoons
4 cups baby spinach

Steps:

  • In a medium bowl, season the chicken with the salt and pepper and toss to coat.
  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pot seems dry, add more olive oil as needed between batches. Remove the chicken from the pot and set aside.
  • Reduce the heat to medium and add the butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but has not yet started to brown.
  • Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Add the chicken stock and season with salt. Increase the heat to medium-high and bring to a boil. Once boiling, stir in the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pot or clumping together.
  • Add the chicken and heavy cream, stirring to combine. Add the Parmesan cheese, a couple tablespoons at a time, stirring well between each addition to ensure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper to taste. The soup will thicken slightly as it cools.
  • Ladle into bowls and serve warm, garnished with more pepper and Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 1061 calories, Carbohydrate 82 grams, Fat 72 grams, Fiber 2 grams, Protein 20 grams, Sugar 11 grams

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From recipegoulash.cc


INSTANT POT CHICKEN ALFREDO - HEARTLANDCOOKING.COM
Directions. Step 1. Season the chicken with 3/4 teaspoon of the salt and 1/2 teaspoon off the pepper. Step 2. Set your pressure cooker to the high saute setting. Step 3. Melt the butter in the pressure cooker. Step 4. Add the chicken, and cook, stirring often, until golden brown, about 3 …
From heartlandcooking.com


17 BEST ONE-POT CHICKEN PASTA RECIPES - PARADE: ENTERTAINMENT, …
2022-07-28 It's a sure sign that a meal will be simple to prepare when it all cooks in one pan. In this roundup, you'll find favorite dishes like Chicken Tequila …
From parade.com


ALFREDO CHICKEN POT PIE - ALABAMA FARMERS FEDERATION
Instructions. Heat 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 filling into the crust. Unroll the other crust and lay over the top.
From alfafarmers.org


BEST PERFECT CHICKEN ALFREDO RECIPE - DELISH
2022-06-15 Directions. In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then ...
From delish.com


GARLIC ALFREDO CHICKEN POT PIE RECIPE - FOOD NEWS
Instructions. 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 …
From foodnewsnews.com


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