The best of both worlds, Chicken Alfredo Pot Pie is here to seriously satisfy. Tender shredded chicken is made flavorful in a mix of creamy alfredo sauce (and so much more), then topped with puff pastry dough that’s cooked to golden brown perfection.
Chicken. Alfredo. Pot. Pie. I mean, come on – have you ever heard of something more comforting or crave-able in your life? A base of creamy, cheesy, buttery chicken, potatoes, and broccoli is topped with golden brown puff pastry dough. As much as I enjoy noodles in my usual chicken alfredo dinner, puff pastry is even better!
I love a good hybrid dish, and nothing combines two perfect dinners better than this easy recipe. Serve it up for your average weeknight dinner with the family or present it at a potluck. Either way, it’ll be a huge hit! Everyone loves chicken alfredo just as much as they love a good pot pie, so it’s always a real crowd-pleaser.
While this may not be the most diet-friendly recipe, it is the most soul-friendly recipe I’ve enjoyed in a while. Car broke down today? Make this pot pie. Just got dumped? Dig into this creamy puff pastry goodness. No matter what the cause may be, if you’re craving a little comfort, you’ve found it here with this easy dinner!
What You’ll Need
- Butter – Unsalted or salted both work.
- Cream cheese – Try to use a full fat one for the creamiest consistency.
- Milk – Whole milk is preferred.
- Alfredo sauce – Any brand will work! Just pick your favorite jar that you already know you like.
- Italian cheese – I like to sometimes sprinkle a little extra on top of my serving.
- Seasonings – You’ll need a blend of Italian seasoning, onion powder, garlic powder, salt, and freshly cracked black pepper for the most mouthwatering flavor.
- Chicken – I usually buy and shred an already cooked rotisserie chicken to save time.
- Broccoli – A frozen bag gets the job done.
- Potatoes – Peel ’em and dice ’em!
- Puff pastry dough – Sure, you can make your own, but the store-bought stuff is pretty tasty.
- Egg – Needed only for the crust to get that golden brown element.
How to Make Chicken Alfredo Pot Pie
Preheat. First things first – preheat your oven to 375°F.
Make it creamy. Melt the butter and cream cheese in your cast iron skillet over low to medium heat. Stir in the milk and alfredo sauce, then let simmer for 5-10 minutes.
Toss in your other ingredients. Add in the shredded cheese and seasonings, then shut off your stove top before tossing in the chicken, broccoli, and potatoes. Stir!
Add the puff pastry. Place the puff pastry over the filling and create 4 slices on top for the steam to escape.
Bake! Brush the egg wash over the puff pastry, then bake the pot pie for 40-45 minutes.
Tips for the Best Chicken Alfredo Pot Pie
- During the last 20 minutes of baking, place a piece of foil over the top of the pot pie. This will help prevent the crust from browning too much.
- Before serving, let the pot pie stand at room temperature for at least 5 minutes, but preferably 10. It will be HOT!
- Remember to create those slices onto the top of the puff pastry dough. You want the steam to be able to escape as the pot pie bakes, otherwise you’ll risk an eruption in your oven.
Chicken Alfredo Pot Pie
- 4 tablespoons (56 g) butter
- 4 ounces (113 g) cream cheese
- ½ cup (118 ml) milk
- 16 ounce (454 g) jar alfredo sauce
- 1 cup (112 g) Italian cheese, shredded
- 1 tablespoon Italian seasoning
- 1 teaspoons onion powder
- 1 teaspoons garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups (280 g) shredded chicken
- 2 cups (182 g) broccoli florets, steamed (I use a frozen bag)
- 1 cup (210 g) potatoes, peeled and diced
- 1 sheet puff pastry dough
- 1 egg, for crust
- Preheat oven to 375 °F (191 °C)
- In a large cast iron skillet melt butter and cream cheese over low to medium heat. Add in milk and alfredo sauce and let simmer for 5-10 minutes.
- Add in shredded cheese, Italian seasoning, garlic powder, onion powder, salt and pepper and stir.
- Shut off stove top, add in shredded chicken, broccoli florets, and diced potatoes. Stir all ingredients together.
- Place puff pastry over the top of the filling. Slice 4 slices on the top to allow steam to escape.
- Brush egg wash over puff pastry and place pot pie in pre-heated oven for 40-45 minutes. *To prevent crust from browning place a piece of foil over the top for the last 20 minutes.*
- Remove from oven and let stand for 5 to 10 minutes before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.