Delicious and creamy chicken pot pie alfredo

This chicken pot pie alfredo recipe combines the classic flavors of chicken pot pie with a creamy alfredo sauce for a delicious and comforting meal. Made with tender chicken, mixed vegetables, and a rich alfredo sauce, this dish is perfect for a family dinner or a cozy night in. The recipe is easy to follow and the result is a mouthwatering dish that everyone will love. Serve it with a side salad or some warm bread for a complete meal.

Ingredients

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 cups mixed vegetables (carrots, peas, corn)
• 1 cup mushrooms, sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• Salt and pepper to taste
• 2 refrigerated pie crusts, room temperature

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they start to soften, about 5 minutes.
3. Add the flour to the skillet and stir until well combined with the melted butter and mushrooms.
4. Gradually whisk in the milk and chicken broth, making sure there are no lumps.
5. Cook the sauce over medium heat until it thickens, stirring occasionally.
6. Add the shredded chicken, mixed vegetables, Parmesan cheese, garlic powder, dried thyme, dried parsley, salt, and pepper. Stir until well combined.
7. Remove the skillet from the heat.
8. Line a 9-inch pie dish with one of the pie crusts. Pour the chicken pot pie alfredo mixture into the pie dish.
9. Cover the dish with the second pie crust. Seal the edges and cut a few slits on top to allow steam to escape.
10. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
11. Remove from the oven and let it cool for a few minutes before serving.

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