SKILLET SPINACH ALFREDO CHICKEN POT PIE

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Skillet Spinach Alfredo Chicken Pot Pie image

With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 jar (15 oz) Alfredo pasta sauce
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
3 cups chopped cooked chicken
3 cups lightly packed fresh baby spinach leaves
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter, melted

Steps:

  • Spray 10-inch ovenproof skillet with cooking spray.
  • Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
  • Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

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