Chicken Alfredo Pot Pie (Creamy, Cheesy Comfort Food Dinner)
This chicken Alfredo pot pie is creamy, rich, and cozy with tender chicken, sautéed vegetables, and a silky homemade Alfredo-style filling baked under a golden crust. It is the perfect comfort food dinner for busy weeknights, family meals, or whenever you want a hearty chicken pot pie with a cheesy twist.
Servings 6 servings
Calories 435kcal
Cost $16 for entire recipe
Equipment
- Large skillet or sauté pan
- Whisk
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- 9-inch pie dish (standard or deep dish)
- Pastry brush (for egg wash)
- Knife (for venting crust)
- Baking sheet (to catch any overflow)
Ingredients
For the filling
- 2 cups cooked chicken shredded
- 3 tablespoons butter
- 2 tablespoons finely minced shallot or onion
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3/4 cup chicken stock
- 1 cup whole milk
- 1/3 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 to 1/2 teaspoon more salt to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg
- 1/2 cup broccoli quick sautéed until tender and dry
- 1/2 cup carrots cooked and dry
- 1/3 cup peas thawed and patted dry
- 1 to 2 teaspoons lemon juice
For the crust
- 1 9-inch pie crust
- 1 egg beaten for egg wash
Instructions
- Cook the aromatics: Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in 1/4 teaspoon salt. Add the garlic and cook for about 30 seconds, just until fragrant. Do not let it brown.
- Make the roux: Whisk in the flour and cook for 2 to 3 minutes, stirring constantly, until the mixture smells slightly nutty and no longer tastes raw.
- Add the liquids: Slowly whisk in the chicken stock, then the milk, then the heavy cream. Simmer for several minutes, whisking often, until the sauce thickens and coats the back of a spoon.
- Add the cheese: Reduce the heat to low or remove the skillet from the heat. Stir in the Parmesan cheese a little at a time until smooth.
- Season the sauce: Stir in the black pepper, Italian seasoning, and nutmeg. Taste and add the remaining salt as needed.
- Add the filling ingredients: Fold in the shredded chicken, broccoli, carrots, and peas. Cook for 2 to 3 minutes until the filling is thick, creamy, and fully combined.
- Finish the filling: Remove from the heat and stir in the lemon juice. Taste and adjust black pepper if needed.
- Prepare the crust: If using a bottom crust, blind bake it for 8 minutes at 400°F, or add a light cheese or breadcrumb barrier to help prevent sogginess.
- Assemble the pot pie: Spoon the filling into a 9-inch pie dish, leaving a little room at the top. Add the top crust, seal the edges firmly, cut 4 to 5 vents, and brush with the beaten egg.
- Bake: Bake at 400°F for 30 to 35 minutes, or until the crust is golden and the center is visibly bubbling.
- Cool before serving: Let the pot pie rest for 15 to 20 minutes before slicing and serving.