Chicken Alfredo Pot Pie

Serves: 6
Total Calories: 60


1 can (11 ounces) refrigerated soft bread stick
1 jar (16 ounces) Alfredo sauce
1/3 cup milk
1 (16-ounce) bag frozen broccoli, cauliflower and carrots, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning


1. Heat oven to 375°. Unroll breadstick dough separate at perforations to form 12 strips and set aside.

2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.

3. Twist each dough strip arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.

wing it!
Serving this easy pot pie with crisp fresh veggies such as sliced red and green bell peppers, baby carrots, broccoli, cauliflower and celery sticks keeps the kids eating their veggies. Let the kids dip and dunk the veggies in the warm pie.

1 SERVING: Calories 520 (Calories from Fat 270) Fat 30g (Saturated 17g) Cholesterol 120mg Sodium 730mg Carbohydrate 36g (Dietary Fiber 4g) Protein 27g * % DAILY VALUE: Vitamin A 60% Vitamin C 20% Calcium 32% Iron 14% * DIET EXCHANGES: 2 Starch, 12 Vegetable, 3 High-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 2 1/2

From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 60
Calories from Fat: 13

This Chicken Alfredo Pot Pie recipe is from the Betty Crocker Rotisserie Chicken Cookbook. Download this Cookbook today.

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