Mini Chicken Alfredo Pot Pies

Here’s a delicious chicken Alfredo pot pie recipe made using Pillsbury® breadsticks. Try these mini delights packed with Green Giant® mixed vegetables – a wonderful dinner.

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Servings 8

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( 75 ) Ratings

75 Ratings

5 Stars

4 Stars 11%

3 Stars 11%

2 Stars 35%

1 Stars 26%

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ingredients 6
Prep Time 20 min
Total Time 50 min

Ingredients

4: cups chopped cooked chicken

4: cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables (from two 12-oz bags), thawed, well drained

1: jar (16 oz) Alfredo pasta sauce

1/2: cup milk

1/4: cup grated Parmesan cheese

1: can (8 oz) Pillsbury® refrigerated garlic breadsticks (8 breadsticks)

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Directions

1 Heat oven to 400°F. Place 8 (10-oz) ramekins or custard cups on large cookie sheet with sides. In 3-quart saucepan, heat chicken, thawed vegetables, pasta sauce and milk over medium heat, stirring occasionally, until thoroughly heated. Spoon mixture into ramekins.
2 Sprinkle cheese on plate. Unroll dough. Separate 1 strip at a time; press both sides into cheese. Twist strip; arrange on mixture in ramekin in loose spiral shape, beginning at outside and coiling toward center. Repeat with remaining strips of dough and cheese. Sprinkle any remaining cheese over dough.
3 Bake 15 minutes. Cover ramekins loosely with sheet of foil; bake about 12 minutes longer or until filling is hot and bubbly.