Chicken Alfredo Mini Pot Pie Recipe

These Chicken Alfredo Mini Pot Pies are the perfect combination of traditional pot pies and creamy Alfredo. Try this recipe for a meal that your whole family will enjoy.

When comfort food is brought up, it’s hard to deny the warm goodness of a chicken pot pie. While I love the classic pot pie recipe, I also enjoy making new variations on old favorites. Chicken Alfredo is certainly a comfort food as well and I thought; why not combine the two to create something truly awesome? Kids love chicken pot pies, and these ones are mini versions so they will be a huge hit with them as well. If you are in the mood for the ultimate dinner that combines two of the best comfort foods out there, make this Chicken Alfredo Mini Pot Pie Recipe and settle in for a night.

Chicken Alfredo Mini Pot Pie Recipe

Ingredients:

• 1 clove garlic
• 1/4 cup minced onion
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1 pound chopped chicken breast
• Alfredo sauce (homemade or store bought)
• 4 x rolled pie crust
• 1 1/2 cups of your frozen peas and carrots (Or other favorite vegetables)

Directions: 

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.
2. 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.
3. 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.
4. 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 1/4 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.

Printable Recipe for Chicken Alfredo Mini Pot Pies

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Chicken Alfredo Mini Pot Pie Recipe

Servings 12

Author Alea

Ingredients

• ▢ 1 clove garlic
• ▢ 1/4 cup minced onion
• ▢ 1 tablespoon olive oil
• ▢ 1/2 teaspoon red pepper flakes
• ▢ 1/2 teaspoon basil
• ▢ 1/2 teaspoon oregano
• ▢ 1 pound chopped chicken breast
• ▢ Alfredo sauce homemade or sauce packets/jars from the store
• ▢ 4 x rolled pie crust
• ▢ 1 1/2 cups of your favorite steamed vegetable This is optional but enhances the texture and nutrition. I like carrots and broccoli with this.

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Chop up the garlic and onion. Saute in a large skillet with a teaspoon of butter until golden.
• 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.
• 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.
• Fill each cup with 1/4 cup Alfredo sauce.
• Top each pie with a second crust, pinching top and bottom together along the edges.
• Bake until crust is golden brown. Approximately 25-30 minutes.
• Serve hot or chill for lunches. Makes 12 mini pot pies.

More Chicken Alfredo Recipes:

Pasta with Vegetables and Alfredo Sauce

Baked Spaghetti with Alfredo and Chopped Steak and Bacon

Chicken Alfredo Pizza with Broccoli