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Alfredo Chicken Pot Puff Pies
Alfredo Chicken Pot Puff Pies
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Prep Time:
20 minutes
Total Time:
55 minutes
Whip up quick and delicious puff pastry pot pies using frozen veggies and Alfredo sauce for a stress-free meal any night of the week!
Ingredients:
  • 1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
  • 1 tablespoon butter or margarine
  • 2 tablespoons finely chopped shallots
  • 2 cups chopped cooked chicken
  • 2 cup frozen peas and carrots
  • 1 jar (16 oz) Alfredo pasta sauce
  • 1 teaspoon dried thyme leaves
Instructions:
  • Preheat your oven to 400°F. Gently coat 4 (10-oz) custard cups or ramekins with cooking spray. Roll out puff pastry on a floured surface to a 13-inch square, then cut it into 4 squares. Gently press one square into the bottom and up the sides of each custard cup, allowing the corners to drape over the edges.
  • In a 10-inch skillet over medium heat, melt butter. Sauté shallots for about 3 minutes until softened. Add chicken, frozen peas and carrots, and Alfredo sauce. Cook for 3 to 4 minutes until peas are thawed and mixture is hot. Stir in thyme leaves before serving. Enjoy!
  • Fill the pastry-lined custard cups with the mixture, fold the corners over the filling almost closing the tops. In a small bowl, beat an egg with a fork or whisk, then brush the pastry tops with the egg wash.
  • Bake for 25 to 30 minutes until the pastry is a deep golden brown. Allow to sit for 5 minutes before serving in cups or transferring to individual plates.

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