1/2-15 ounce package (1 crust) rolled refrigerated unbaked piecrust
3 cups frozen vegetable blend (any combination)
3 cups cubed cooked chicken or turkey
1-10 ounce container refrigerated Alfredo pasta sauce
1 teaspoon dried thyme, marjoram, or sage, crushed
Fresh thyme or marjoram sprigs (optional)
1.Let piecrust stand according to package directions. Preheat oven to 450 degrees F. In a large skillet, cook frozen vegetables in a small amount of boiling water for 5 minutes; drain. Return to skillet. Stir in chicken, Alfredo sauce, and the dried thyme. Cook and stir until bubbly. Divide mixture among four ungreased 10-ounce individual casseroles or custard cups.
2.On a lightly floured surface, roll pie crust into a 13-inch circle. Cut four 5-inch circles and place on top of casseroles. Press edges of pastry firmly against sides of casseroles. Cut slits in tops for steam to escape.*
3.Place casseroles in a foil-lined shallow baking pan. Bake, uncovered, for 12 to 15 minutes or until mixture is heated through and pastry is golden. If desired, garnish with fresh thyme. Makes 4 servings.
Recipe shared from: http://www.bhg.com/recipe/chicken/chicken-alfredo-pot-pies/