Chicken Alfredo Mini Pot Pie

• Meat

  • 1 lb Chicken breast

• Produce

  • 1/2 tsp Basil
  • 1 clove Garlic
  • 1/4 cup Onion
  • 1/2 tsp Oregano

• Condiments

  • 1 Alfredo sauce (homemade or sauce

• Baking & Spices

  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 X rolled pie crust

Found on premeditatedleftovers.com

Description

Ingredients

• 1 clove garlic
• ¼ cup minced onion
• 1 tablespoon olive oil
• ½ teaspoon red pepper flakes
• ½ teaspoon basil
• ½ teaspoon oregano
• 1 pound chopped chicken breast
• Alfredo sauce (homemade or sauce packets/jars from the store)
• 4 x rolled pie crust
• 1½ cups of your favorite steamed vegetable (This is optional but enhances the texture and nutrition. I like carrots and broccoli with this.)

Directions

• Preheat oven to 350 degrees Fahrenheit.
• Chop up the garlic and onion. Saute in a large skillet with a teaspoon of butter until golden.
• Add in chopped chicken and cook until done. You know it is done when juices run dry and no meat remains pink. It should be 165 Degrees Fahrenheit inside.
• Add in Alfredo sauce and spices while mixing well. You can add in your vegetables at this point if you are choosing to put them in.Line a cupcake pan with cupcake liners. Use a flattened liner to cut pie crust. Place 1 crust inside each cupcake cup.
• Fill each cup with ¼ cup Alfredo sauce.
• Top each pie with a second crust, pinching top and bottom together along the edges.
• Bake until crust is golden brown. Approximately 25-30 minutes.
• Serve hot or chill for lunches. Makes 12 mini pot pies.