The Amazing Almost Chicken Pot Pie is here!

The Amazing Almost Chicken Pot Pie is here!

I bet you are all wondering what Almost Chicken Pot Pie is? Let me tell you it’s a flavor mash up of chicken alfredo and chicken pot pie. It’s a pot pie in name only being that it is a creamy filling covered by a “crust”. The name is definitely a stretch but it really kind of is a deconstructed pot pie. The flavor profile is Italian all day, from seasoning the chicken, to the sauce and cheese.

Almost Chicken Pot Pie is a big hit here and when I make it, its demolished in minutes. We typically eat it with a side salad or mashed potatoes for a complete meal. So good and filling!

Let’s talk about versatility:

This dish is usually made with chicken breast but I have made it with a shredded rotisserie chicken. It still turned out great. I don’t think it saved time since I had to shred the chicken. But you know how it is when you get a taste for something and then stuff happens and your plans are derailed? Yeah, I couldn’t let that happen, what we needed was a remedy!

I was in a pinch because I forgot to take chicken down from the freezer. I had a rotisserie chicken on hand that I had just bought so I figured, why not?

The adjustments I made were: added the seasonings, sauce, veggies, milk and chicken all to a big pot and brought to a boil. Then continued with regular directions from there.

For the veggies I think you could probably use any combination of frozen veggies that you think pairs well with Italian seasoning and alfredo sauce.

When we are talking substitutions for canned breadsticks found by the canned biscuits, you can trade it out for the roll of pizza dough. It is the same kind of dough so the texture is similar. Simply unroll the whole thing out, stretch it to fit the size of pan and slice crossways. Go about an inch wide all the way across. It gives you enough strips to make the crust.

I hope you and your family enjoys this dish as much as we do. It is in our monthly rotation because of 2 reasons: Easy and fast! When you are a working family unit, it can be hard to find balance with complete dinners and week night time.

Almost Chicken Pot Pie

This mash up of two different dishes blends together to create something entirely different but equally delicious!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 525 kcal

Equipment

• 15"x11" baking dish

Ingredients

  

• 2 11oz. refrigerated breadsticks canned, by biscuits
• 2 lbs. chicken breast diced
• 4 tsp Italian seasoning, divided 2 tsp/2 tsp
• 2 tsp. garlic powder
• salt and pepper to taste
• 2 tbsp. olive oil
• 2 15oz. jars of alfredo sauce
• 2 11oz. bags frozen, broccoli, cauliflower and carrots blend thawed and drained
• 2/3 cup milk, divided 1/3 c-1/3c
• 4 tbsp. fresh grated parmesan cheese

Instructions

 

• Heat oven to 375*. Unroll both cans of breadsticks. Tear at perforations and set aside.
• In a large skillet, heat oil and add diced chicken. Season with 2 tsp Italian seasoning, garlic powder, salt and pepper. Cook until done. Add thawed veggies. Pour in sauce. To each jar add 1/3 cup milk and shake, pour into pan. Heat to boiling.
  
• Once mixture has started boiling, shut off heat and pour mixture into a 15*x11" baking dish.
  
• Working quickly so mixture is still hot, twist each breadstick and arrange it across mixture. Some strips may need a little pulling. Once all strips are in an even layer entirely covering hot mixture, sprinkle with remaining Italian seasoning and parmesan cheese.
  
• Bake uncovered for 25-30 minutes, or until breadsticks are deep golden brown.
  

Notes

It’s very important that the mixture is boiling hot when placing the breadsticks on top, otherwise they may not bake through. No one wants to eat mush breadstick dough!

You can also halve the recipe for a smaller portion.

Keyword alfredo, chicken, pot pie