Chicken Alfredo Mini Pot Pie Recipe
Servings: 12
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.