It’s not your traditional pot pie but this pot pie is a twist on two traditional recipes put together. The smooth creaminess of the chicken alfredo with a puff pastry flaky crust is the perfect combination of comfort food.
2cups(182g)broccoli floretssteamed (I use a frozen bag)
1cup(210g)potatoespeeled and diced
1sheet puff pastry dough
1eggfor crust
Instructions
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.