Lunch: Garlic Alfredo Chicken Pot Pie

Delicious and tasty chicken pie made using Corn and Pillsbury® refrigerated breadsticks flavored with Alfredo sauce.

Ingredients

1 bag (1 lb 10 oz) frozen oven roasted garlic herb meal starter, thawed
3 cups cubed cooked chicken
1 cup frozen extra sweet corn
1 jar (16 to 17 oz) Alfredo sauce
1/2 cup milk
1 can (11 oz) Pillsbury™ refrigerated breadsticks
1 egg
1 tablespoon water
1 tablespoon grated Parmesan cheese

Instructions

Heat oven to 375 °F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine thawed vegetables, contents of seasoning packet from meal starter, chicken, corn, Alfredo sauce and milk; mix well. Pour into sprayed baking dish. Cover with foil.
Bake 35 to 45 minutes or until bubbly. During last 10 minutes of baking time, separate dough into 12 breadsticks. Twist each breadstick twice; roll to form loose spiral. In small bowl, combine egg and water; beat well.
Remove casserole from oven. Uncover; place breadstick spirals around edge of casserole. Brush spirals with egg mixture. Sprinkle each with Parmesan cheese. Return to oven; bake uncovered 15 to 20 minutes longer or until spirals are deep golden brown.

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