Skillet Spinach Alfredo Chicken Pot Pie Recipe

Recipe By Slurrp

Skillet Spinach Alfredo Chicken Pot Pie is a delicious twist on the classic comfort food. This recipe combines tender chicken, spinach, and a creamy alfredo sauce, all baked in a skillet with a flaky puff pastry crust. The result is a hearty and flavorful dish that is perfect for a cozy dinner. The creamy alfredo sauce adds a rich and indulgent touch to the traditional pot pie, while the spinach adds a pop of color and freshness.

4.9
21 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
Skillet Spinach Alfredo Chicken Pot Pie
plan
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ingredients serve

Ingredients for Skillet Spinach Alfredo Chicken Pot Pie Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 pound Boneless, Skinless Chicken Breasts, Cut Into Bite Sized Pieces
  • 0.33 tablespoon Butter
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.33 tablespoon All Purpose Flour
  • 0.17 cup Chicken Broth
  • 0.17 cup Milk
  • 0.33 cup Fresh Spinach
  • 0.08 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • 0.17 Sheet Puff Pastry, Thawed

Directions: Skillet Spinach Alfredo Chicken Pot Pie Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
  • STEP 3.In the same skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened.
  • STEP 4.Add the flour to the skillet and cook for 1-2 minutes, stirring constantly.
  • STEP 5.Slowly whisk in the chicken broth and milk, making sure to remove any lumps.
  • STEP 6.Bring the mixture to a simmer and cook until thickened, about 5 minutes.
  • STEP 7.Stir in the spinach, cooked chicken, and Parmesan cheese. Season with salt and pepper to taste.
  • STEP 8.Roll out the puff pastry and place it over the skillet, tucking in the edges.
  • STEP 9.Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
  • STEP 10.Remove from the oven and let cool for a few minutes before serving.

Cooking Tips

  • You can use leftover cooked chicken or rotisserie chicken for this recipe to save time.
  • Feel free to add other vegetables like carrots or peas to the filling for added flavor and texture.
  • Serve with a side salad or roasted vegetables for a complete meal.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the pot pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Garnish with fresh parsley before serving for an extra pop of color.
Nutrition
value
170
calories per serving
11 g Fat15 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    15g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    15g
  • Fiber
    2g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    3mg
  • Vitamin A
    1954mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    114mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    23mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    83mg
  • Manganese
    < 1mg
  • Phosphorus
    166mg
  • Selenium
    16mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp