Creamy Chicken Pot Pie Recipe

Prep Time 10 min   

Total Time 35 min  

Servings 6

Ingredients

1 1/2 cups shredded cooked chicken breast

1 1/2 cups frozen mixed vegetables

1 jar (16 oz) Alfredo sauce

1 sheet frozen puff pastry (from 17.3-oz package), thawed

Directions

1Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix chicken, frozen vegetables and Alfredo sauce until well mixed. Spoon into baking dish.

2Place pastry sheet on top of chicken mixture, or use cookie cutter to cut pastry into shapes before placing on top of chicken mixture.

3Bake 20 to 25 minutes or until pastry is golden brown.

To keep this recipe as quick and simple as it should be, try boiling 2 to 3 pounds of boneless, skinless chicken breast, then shredding it and storing it in your freezer until ready to use. Puffed pastry cooks best when it has ample time to thaw. For best results, be sure you pull it from the freezer a full hour before using!

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Article source: http://www.bettycrocker.com/recipes/1-2-3-creamy-chicken-pot-pie/6ef60151-511b-4fec-a837-c879cb7580f7