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Chicken Alfredo Pasta Pot Pies

(40)
  31 reviews
  • 20 min prep time
  • 60 min total time
  • 6 ingredients
  • 8 servings
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Make use of your muffin tin with this hearty pasta pot pie.

Ingredients

1
cup uncooked penne pasta
2
cups chopped cooked chicken
1
jar (15 oz) Alfredo pasta sauce
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
1/2
cup shredded Parmesan cheese

Steps

  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package.
  • 2 Mix pasta, chicken, Alfredo pasta sauce and spinach. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with chicken mixture; sprinkle with cheese.
  • 3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package.
  • 2 Mix pasta, chicken, Alfredo pasta sauce and spinach. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with chicken mixture; sprinkle with cheese.
  • 3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
 

Nutrition Information

 No nutrition information available for this recipe
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