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Best White Alfredo Chicken Pizza Pot Pie Ever!

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Experience the ultimate comfort food with this delightful fusion of creamy Alfredo, savory chicken, and cheesy pizza, all encased in a flaky pot pie crust. Perfect for family dinners or special occasions, this dish is sure to impress everyone at the table!

Ingredients

  • Store-bought fresh pizza dough (or homemade pizza dough or puff pastry sheets)
  • Cooked rotisserie chicken (shredded)
  • Alfredo sauce
  • Shredded mozzarella and Parmesan cheese blend
  • Sliced mushrooms (optional)
  • Diced red bell peppers (optional)
  • Spinach (wilted and squeezed dry, optional)
  • Black olives (optional)
  • Caramelized onions (optional)
  • Dried oregano
  • Dried basil
  • Garlic powder
  • Salt
  • Black pepper
  • Red pepper flakes (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar oven-safe baking dish. If your pizza dough has been refrigerated, let it sit at room temperature for about 15-20 minutes to make it easier to roll out.
  2. On a lightly floured surface, roll out one disc of your pizza dough into a circle large enough to fit into your pie dish with a slight overhang. Carefully transfer the dough to the prepared pie dish, pressing it gently into the bottom and up the sides.
  3. In a large mixing bowl, combine your shredded cooked chicken, Alfredo sauce, about half of your shredded cheese blend, and any optional pizza toppings you're using. Stir everything together until the chicken and toppings are evenly coated in the rich Alfredo sauce.
  4. Spoon the chicken and Alfredo mixture evenly into the pizza dough-lined pie dish. Gently spread it out so it reaches all edges of the crust.
  5. Sprinkle the remaining half of your shredded cheese blend over the filling.
  6. Roll out the second disc of pizza dough into a circle similar in size to your pie dish. Carefully place this dough circle over the filling. Trim any excess dough from both the bottom and top crusts, leaving about a 1/2-inch overhang. Crimp the edges together to seal the pot pie.
  7. With a sharp knife, cut a few slits in the top crust to allow steam to escape during baking. Brush the top with an egg wash or a little melted butter. Place the pie dish on a baking sheet and bake for 30-40 minutes, or until the crust is deeply golden brown and the filling is bubbly.
  8. Once baked, remove the pot pie from the oven and let it rest for at least 10-15 minutes before slicing and serving.

Nutrition

Keywords: For a perfect seal, apply a tiny bit of water to the edges before crimping. Feel free to experiment with different pizza-friendly vegetables and spices to customize the flavor to your liking.

Find it online: https://crumella.com/best-white-alfredo-chicken-pizza-pot-pie-ever/