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.
Skillet Spinach Alfredo Chicken Pot Pie
- Prep Time 15 min
- Total 50 min
- Servings 6
- Ingredients 7
Ingredients
- 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
Instructions
-
Step1Spray 10-inch ovenproof skillet with cooking spray.
-
Step2Heat 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.
-
Step3Bake 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
520
Calories
37g
Total Fat
25g
Protein
23g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 330
- Total Fat
- 37g
- 57%
- Saturated Fat
- 20g
- 98%
- Trans Fat
- 1g
- Cholesterol
- 135mg
- 45%
- Sodium
- 550mg
- 23%
- Potassium
- 300mg
- 9%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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