Are you looking for a fast, hearty, and simple dish that will take 15 minutes to put together? This is the dish! Even an ex-chef needs some extra time in their day; look for Bruce’s “secret sauce” in this recipe. One of the best tasting chicken pot pie recipes I’ve ever tasted is also the easiest.
1 can each of sliced potatoes, green peas or cut green beans, sliced carrots and sliced mushrooms.
1 jar roasted garlic Alfredo sauce – (Bruce’s “secret sauce”, when we are in a hurry!)
2 5 to 6 ounce chicken breasts
1 refrigerated pie crust, room temperature (Bruce uses 1 crust on top instead of 2, a bottom crust usually gets soggy.)
3 strips bacon (we use reduced sodium)
1/2 medium onion
1/2 green bell pepper
2 T. Mrs. Dash seasoning
Drain all the canned vegetables and rinse them. Put them in a large mixing bowl.
Cut the bacon into small pieces and brown them in a saucepan over medium-high heat.
Dice the onion and pepper fine and add them to the pan. Cook them until they are tender then remove to the veggie bowl.
Season the chicken breasts (we use Tony’s). Place them in the saute pan and cook until done (about 5 minutes on each side). Cut them into 1/2 - 3/4 inch cubes.
Gently mix the chicken, bacon, sauteed veggies, drained veggies, Mrs. Dash and the Alfredo sauce in the mixing bowl.
Spray a large pie pan or casserole dish with cooking spray. Transfer the mix to the dish. Cover with the pie crust. Cut 6-8 vents in the crust.
Bake at 375 for 20-25 minutes. Then turn on the broiler to brown the crust. (About 10 minutes) Let stand for 10-15 minutes before serving.
If you don’t like this potpie, better have your taste buds checked by a doctor.
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