Chicken Alfredo Mini Pot Pie Recipe
Serves: 12
  • 1 clove garlic
  • ¼ cup minced onion
  • 1 tablespoon olive oil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • 1 pound chopped chicken breast
  • Alfredo sauce (homemade or sauce packets/jars from the store)
  • 4 x rolled pie crust
  • 1½ cups of your favorite steamed vegetable (This is optional but enhances the texture and nutrition. I like carrots and broccoli with this.)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop up the garlic and onion. Saute in a large skillet with a teaspoon of butter until golden.
  3. Add in chopped chicken and cook until done. You know it is done when juices run dry and no meat remains pink. It should be 165 Degrees Fahrenheit inside.
  4. Add in Alfredo sauce and spices while mixing well. You can add in your vegetables at this point if you are choosing to put them in.Line a cupcake pan with cupcake liners. Use a flattened liner to cut pie crust. Place 1 crust inside each cupcake cup.
  5. Fill each cup with ¼ cup Alfredo sauce.
  6. Top each pie with a second crust, pinching top and bottom together along the edges.
  7. Bake until crust is golden brown. Approximately 25-30 minutes.
  8. Serve hot or chill for lunches. Makes 12 mini pot pies.
Recipe by Premeditated Leftovers™ at