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    Home » Recipes » Dinner

    Chicken Alfredo Pot Pie Recipe

    Updated: Mar 10, 2025 · by Tonia Larson

    This post may contain affiliate links.

    ↓ JUMP TO RECIPE ↓ JUMP TO VIDEO

    This Chicken Alfredo Pot Pie recipe has a creamy alfredo sauce filled with juicy chicken and tender vegetables topped with a flaky, golden crust.

    chicken alfredo pot pie in a pan

    With cool, crisp fall in the air, warm, creamy comfort foods are perfect for family dinners. I started with the traditional chicken pot pie and then added alfredo sauce and a gorgeous puff pastry crust.

    This easy family dinner recipe can be customized to your family’s specifications by adding your favorite vegetables and removing ones you don’t want.

    How To Make Chicken Alfredo Pot Pie

    chopped chicken and vegetables

    Step One: Chicken

    Cut the chicken breasts into cubes and cook over medium-high heat for 5-6 minutes. Then, add diced potatoes and broccoli and continue cooking for 4-5 minutes.

    ingredients to make the alfredo sauce in a skillet

    Step Two: Sauce

    Add heavy cream, shredded parmesan cheese, cream cheese, and butter. Then sprinkle with minced garlic, black pepper, and salt. Using a wooden spatula, stir and cook over medium heat until the ingredients are combined and the cheese is fully melted.

    the creamy filling in a pan

    Step Three: Dish

    Pour the mixture into a greased 10-inch cast-iron skillet or baking dish.

    puff pastry spread over the pan

    Step Four: Puff Pastry and Bake

    Use a sheet of thawed puff pastry to cover the skillet. Gently pinch the pastry around the dish with your fingers to create a seal. Trim any excess around the edges. Beat an egg and brush it on top of the puff pastry.

    The alfredo sauce will start to bubble while cooking and could spill over the edge of the dish. To catch any spills while baking, place the pan on a rimmed cooking sheet. This will help keep your oven clean. Bake at 400 degrees for 25-30 minutes, or until the crust is golden brown and flaky.

    Chicken Alfredo Pot Pie FAQs

    1. What other crust can I use?  You could use a pie crust, tator tots or refrigerated biscuits.

    2. What else could I add to this? Cauliflower, mushrooms, green beans, corn, peas or carrots

    3. Can I make this in a 9×13 pan? Yes, that’s a great option for a crowd! Depending on how full your pan is you might want to add more filling and may need an additional sheet of puff pastry.

    4. Can I freeze this? I have not had the best experience with freezing alfredo sauce. It tends to separate when you reheat it.

    a spoonful of chicken alfredo pot pie

    More Chicken Alfredo Recipes

    • Chicken Alfredo Spaghetti Squash
    • Slow Cooker Chicken Alfredo Tortellini
    • Chicken Alfredo Soup
    • Chicken Alfredo Stuffed French Bread
    Chicken alfredo pot pie.

    Chicken Alfredo Pot Pie Recipe

    This Chicken Alfredo Pot Pie recipe has a creamy alfredo sauce filled with juicy chicken and tender vegetables topped with a flaky, golden crust.
    5 from 1 vote
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    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6
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    Video

    Ingredients

    • 1 sheet puff pastry thawed
    • 1 ½ lbs chicken breasts
    • 2 tablespoon oil
    • 1 cup diced potatoes
    • 1 cup broccoli florets
    • 1 pint heavy cream
    • 3 cups shredded parmesan cheese
    • 4 oz cream cheese cubed
    • 4 tablespoon butter cubed
    • 2 teaspoon minced garlic
    • ½ teaspoon black pepper
    • ½ teaspoon salt
    • 1 egg beaten

    Instructions

    • Cut the chicken into cubes. Heat oil in a pan over medium-high heat. Add the chicken and cook for 5-6 minutes.
    • Add the diced potatoes and broccoli florets and cook for 4-6 minutes.
    • Add heavy cream, shredded parmesan cheese, cream cheese, butter, minced garlic, black pepper and salt. Stir and cook over medium heat until the ingredients are combined and the cheese is melted.
    • Pour into a greased 10-inch cast-iron skillet or baking dish.
    • Cover with a sheet of thawed puff pastry and brush with a beaten egg. Place the pan on a rimmed cooking sheet to catch spills.
    • Bake at 400 degrees for 25-30 minutes, until golden brown.
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    Nutrition

    Serving: 1serving | Calories: 1029kcal | Carbohydrates: 29g | Protein: 50g | Fat: 79g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.3g | Cholesterol: 262mg | Sodium: 1385mg | Potassium: 759mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2207IU | Vitamin C: 17mg | Calcium: 691mg | Iron: 2mg
    Course: Dinner
    Cuisine: American
    Author: Tonia Larson

    More Dinner Recipes

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      Cottage Cheese Pizza
    • Slow cooker chicken noodle soup in a ladle.
      Slow Cooker Chicken Noodle Soup
    • Turkey croissant with cheese on a white plate.
      Turkey Croissants
    • Slow cooker beef stew in a white bowl with biscuits on a tray.
      Slow Cooker Beef Stew

    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 14+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

    « Baked Apple Tornado
    Pumpkin Pecan Ice Cream Loaf Cake »
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    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Stacey says

      November 21, 2016 at 5:00 pm

      My family has very sensitive tummies to dairy. We love this recipe, for its yummy flavor – but can I sub anything for the butter, maybe and the heavy cream? Anything?

      Reply
    2. Beth says

      November 14, 2016 at 10:43 pm

      So yummy, this pot pie is superb! My family loved it. I added a little extra potatoe and broccoli and divided it into two 9 inch pie plates using 2 puff pasty sheets. This is going on to the dinner rotation for sure!

      Reply
    3. Tina says

      October 23, 2016 at 2:14 pm

      I made Chicken alfredo pot pies for my friends, followed the recipe and was very happy with it. I served it in individual pumpkin bowls covered with the puff pastry. Not a crumb was left on the plates. I followed it up with Blooming baked apples. Best dinner party ever.

      Reply
      • Paige says

        April 30, 2018 at 8:48 am

        You used pumpkin bowls.? As in individual sized hollowed out pumpkins?

        Reply
    Tonia Larson from The Gunny Sack.

    Hi, I'm Tonia! Welcome to The Gunny Sack, where I’ve shared easy recipes for busy people for 15+ years! Meet Tonia Larson →

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