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.