Name: Pesto Alfredo Chicken Pot Pie with Cheesy Biscuit Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 cups cooked, shredded chicken; 2 tbsp butter; 2 tbsp flour; 1 ½ cups milk or half-and-half; ½ cup prepared Alfredo sauce; 2 tbsp pesto; 1 cup frozen peas and carrots; ½ cup corn (optional); Salt, pepper, and garlic powder to taste; 1 can refrigerated biscuit dough (or homemade); 1 cup shredded cheddar cheese; 2 tbsp melted butter + 1 tsp garlic powder (for brushing)

Ingredients

Scale

For the filling:

2 cups cooked, shredded chicken

2 tbsp butter

2 tbsp flour

1 ½ cups milk or half-and-half

½ cup prepared Alfredo sauce

2 tbsp pesto

1 cup frozen peas and carrots

½ cup corn (optional)

Salt, pepper, and garlic powder to taste

For the biscuit topping:

1 can refrigerated biscuit dough (or homemade)

1 cup shredded cheddar cheese

2 tbsp melted butter + 1 tsp garlic powder (for brushing)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

In a skillet, melt butter and whisk in flour to make a roux. Slowly add milk and cook until thickened.

Stir in Alfredo, pesto, veggies, chicken, and season to taste. Pour into baking dish.

Flatten each biscuit slightly and stuff with cheddar cheese. Place on top of filling.

Brush with garlic butter and bake 25–30 minutes, until biscuits are golden and filling is bubbling.

Let cool slightly before serving.

Prep Time: 20 mins
Cook Time: 30 minutes

Nutrition

Calories: 520 per serving
Sodium: 750mg per serving
Fat: 32g per serving
Carbohydrates: 32g per serving
Protein: 25g per serving