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chicken alfredo pot pies

Cook Time45 minutes
Total Time45 minutes
Servings: 5
Author: Taylor Ellingson

Ingredients

  • Chicken Alfredo Pot Pie
  • adapted from Pillsbury
  • makes 5 pot pies
  • 1 cup uncooked pasta such as rotini or penne
  • 2 chicken breasts diced
  • 3 tablespoon olive oil
  • 3 cups raw spinach
  • 1 15 oz jar Alfredo sauce
  • 1 can Simply Pillsbury biscuits
  • ½ cup Parmesan cheese

Instructions

  • Preheat oven to 350 degrees F.
  • Cook pasta according to package.
  • Spray jumbo muffin tin with cooking spray.
  • Meanwhile, in large skillet, heat 2 tablespoon of olive oil and cook diced chicken over medium high until cooked through, about 10 minutes.
  • Remove chicken then add remaining 1 tablespoon of olive oil.
  • Add spinach and toss in olive oil, cooking until wilted.
  • Add chicken, spinach, and alfredo sauce to pasta and mix until well combined.
  • Open can of biscuits and press 2 biscuits together, making one large thin biscuit to press into bottom of muffin tin and up the edges.
  • There are 10 biscuits, which will make 5 pot pies.
  • Fill each biscuit with pasta mixture, making a rounded top. (I had a little extra, which I just saved to eat as leftovers)
  • Top with Parmesan cheese.
  • Bake in preheated oven for 28-30 minutes, until golden brown.
  • Remove from muffin pan and serve immediately.
  • Enjoy!