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I love the combination of chicken and broccoli. Many years ago, before we moved into this house and had the kids, we used to get dinner from this tiny little Italian restaurant at least once a week. I fell in love with chicken broccoli alfredo back then. I went to make dinner the other night and just didn’t want to spend a ton of time making it. So, I took some ingredients that require little or no prep and put them together in a pot pie. The resulting dish was super tasty, and will be making an appearance on our table again. Here’s how I made it.
Chicken Broccoli Alfredo Pot Pie
- 2z pie crusts
- 12 oz bag steamable broccoli
- 16 oz roasted chicken (I used 2x 9oz Perdue Short Cuts bags)
- 15 oz jar alfredo sauce
- garlic powder
- onion powder
- Italian seasoning
Preheat the oven to 400 f.
Microwave the broccoli for 4 minutes.
While broccoli is heating, place one pie crust into your pie plate.
Also, cut your chicken into smaller chunk sized pieces and place it into a large bowl.
When the broccoli is finished, give it a rough chop so there are no large pieces.
Place the chopped broccoli into the bowl and stir.
Place the alfredo sauce into the bowl and stir well, making sure to coat all of the chicken and broccoli.
Place the second crust on top of the pie and pinch together.
Spread a little butter onto the top crust. Then, sprinkle the onion powder, garlic powder and Italian seasoning on there, using as little or as much as you like.
Bake for 25 minutes, when it will be turning golden brown.
Let sit 10 minutes and serve.
The reason for waiting is for appearances sake. When first taken out of the oven, the pot pie will be very moist inside. If you cut it right away, it tends to topple over and not stay together. It still tastes good, but doesn’t look as nice. So, to have a simpler time slicing, just wait 10 minutes before you do.