Chicken Alfredo Pot Pie

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 1 cup Broccoli florets
  • 2 tsp Garlic
  • 1 cup Potatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 4 tbsp Butter
  • 4 oz Cream cheese
  • 1 pint Heavy cream
  • 3 cups Parmesan cheese

Found on thegunnysack.com

Ingredients

• 1 sheet puff pastry, thawed
• 1½ lbs chicken breasts
• 2 tbsp oil
• 1 cup diced potatoes
• 1 cup broccoli florets
• 1 pint heavy cream
• 3 cups shredded parmesan cheese
• 4 oz cream cheese, cubed
• 4 tbsp butter, cubed
• 2 tsp minced garlic
• ½ tsp black pepper
• ½ tsp salt
• 1 egg, beaten

Directions

• Cut the chicken into cubes. Heat oil in a pan over medium-high heat. Add the chicken and cook for 5-6 minutes.
• Add the diced potatoes and broccoli florets and cook for 4-6 minutes.
• Add heavy cream, shredded parmesan cheese, cream cheese, butter, minced garlic, black pepper and salt. Stir and cook over medium heat until the ingredients are combined and the cheese is melted.
• Pour into a greased 10-inch cast-iron skillet or baking dish.
• Cover with a sheet of thawed puff pastry and brush with a beaten egg. Place the pan on a rimmed cooking sheet to catch spills.
• Bake at 400 degrees for 25-30 minutes, until golden brown.