This one is definitely a family favorite! It takes 10-15 minutes of prep time and 30 minutes of baking time.

I’ve included some pictures of the prep below.

We usually serve it with salad. I figure since it’s not a LOWFAT recipe at least I can wash it down with some ruffage.

Let me also say that as a family we are trying to eat less of stuff like this (hydrogenated fat in the crusts, and extra fat in the pasta sauce), but I’m not perfect and every now and then I need a “SAVE ME” dinner.

Hope someone enjoys this! When you try it, come back and let me know!


Chicken Pot Pie

About two chicken breasts

1 15-oz jar of Alfredo Sauce.

(Classico Roasted Garlic Alfredo)

1/2 cup frozen peas and carrots.

Salt & pepper to taste

1 tsp Thyme

1 package Pillsbury pie crusts.

1 egg (mix w/water for egg wash)

½ c water


  1. Preheat the oven to 375.
  2. Stir together the chicken, pasta sauce, veggies & seasonings.
  3.  Line a pie pan with one piece of the pie dough. Fill with the chicken mixture. Top with remaining piece of pie dough and crimp the edges.
  4. Use a brush to apply an egg wash to the top of the pie.
  5. Bake for 25 to 35 minutes or until crust is golden brown and pie is hot and bubbly!


More details about on those ingredients:

About two chicken breasts – I have used the leftover meat from a whole chicken cooked in the crockpot, or, if this is a last minute dinner plan, I have stopped by the grocery store to pick up a fully-cooked deli chicken. If all else fails you can keep canned chicken in your pantry. One large size can will work great (12.5 oz) or if you want chunky chicken use two!

1 15-oz jar of Alfredo Sauce. I love Classico Roasted Garlic Alfredo.

1/2 cup frozen peas and carrots. I just add until it looks “right” and any veggies will do. This is a great way to use up leftover veggies.

Thyme is technically optional but I love it as it really adds a nice flavor.

1 package Pillsbury pie crusts. You can use a generic brand but I’ve tried a few and the Pillsbury always tastes better.


Pie crust in a pie shaped dish.  I used glass in this pic but it doesn’t have to be glass.


After mixing the pot pie filling, add it to the pie crust


Cover with second pie crust.


Crimp the edges with your fingers.


Brush on the egg wash to ensure a nicely browned crust.