4-Ingredient Chicken Pot Pie

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 40 minutes

Ingrédients

2 1/2 cups shredded cooked chicken

1 (16-ounce) jar alfredo sauce

2 cups frozen mixed vegetables

1 sheet frozen puff pastry, thawed

Instructions

Preheat the oven to 400°F.

Make the filling: In a 10-inch ovenproof skillet, combine the chicken, Alfredo sauce, and vegetables. Add 1/4 cup water to the Alfredo sauce jar, screw the lid on, and shake, then add to the chicken mixture. Bring to a simmer over medium heat and cook until heated through, about 3 minutes.

Cover with pastry: On a lightly floured countertop, gently roll out the puff pastry so it is just large enough to cover the top of the skillet with a little overhang. Drape the puff pastry over the skillet and cut 4 slits in it to allow the steam to vent.

Bake: Bake until the puff pastry is golden brown and the filling is bubbling, 25 to 30 minutes. Let cool for a few minutes before serving. Love the recipe? Leave us stars and a comment below!

Nutrition

• Calories: 642 kcal
• Lipides Totaux: 45 g
• Lipides Saturés: 18 g
• Lipides Insaturés: 0 g
• Cholestérol: 120 mg
• Sodium: 577 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 26 g