4-Ingredient Chicken Pot Pie

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 1/2 cups shredded cooked chicken

1 (16-ounce) jar alfredo sauce

2 cups frozen mixed vegetables

1 sheet frozen puff pastry, thawed

Directions

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
• Total Fat: 45 g
• Saturated Fat: 18 g
• Unsaturated Fat: 0 g
• Cholesterol: 120 mg
• Sodium: 577 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 26 g