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Garlic Alfredo Chicken Pot Pie

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Garlic Alfredo Chicken Pot Pie
  • Prep Time 15 min
  • Total Time 1 hr 20 min
  • Servings 6
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Delicious and tasty chicken pie made using garlic herb meal starter and Pillsbury® refrigerated breadsticks flavored with Alfredo sauce - perfect for a dinner.

Ingredients

1
bag (1 lb 10 oz) frozen oven roasted garlic herb meal starter, thawed
3
cups cubed cooked chicken
1
cup frozen extra sweet corn
1
jar (16 to 17 oz) Alfredo sauce
1/2
cup milk
1
can (11 oz) Pillsbury™ refrigerated breadsticks
1
egg
1
tablespoon water
1
tablespoon grated Parmesan cheese

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine thawed vegetables, contents of seasoning packet from meal starter, chicken, corn, Alfredo sauce and milk; mix well. Pour into sprayed baking dish. Cover with foil.
  • 2 Bake 35 to 45 minutes or until bubbly. During last 10 minutes of baking time, separate dough into 12 breadsticks. Twist each breadstick twice; roll to form loose spiral. In small bowl, combine egg and water; beat well.
  • 3 Remove casserole from oven. Uncover; place breadstick spirals around edge of casserole. Brush spirals with egg mixture. Sprinkle each with Parmesan cheese. Return to oven; bake uncovered 15 to 20 minutes longer or until spirals are deep golden brown.
Tips  

Alfredo sauce is made with cream, butter, freshly grated Parmesan cheese and cracked black pepper. This yummy pot pie calls for purchased Alfredo sauce, which saves you prep time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
690
(
Calories from Fat
320
)
Daily Value
Total Fat
35g
54%
(
Saturated Fat
17g
85%
)
Cholesterol
155mg
52%
Sodium
1250mg
52%
Total Carbohydrate
58g
19%
(
Dietary Fiber
5g
20%
,
Sugars
12g
)
Protein
34g
Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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