Chicken Pot Pie
Rotisserie Chicken, shredded
2 jars of Classico Alfredo Sauce
Frozen mixed vegetables, thawed
2 pie crusts (top and bottom)
Salt and Pepper
Preheat oven to 375.
Shred rotisserie chicken. Add alfredo sauce, vegetables, throw in some mozzarella, and salt and pepper to taste. Mix well.
Spray pie pan with cooking spray and put one of the pie crusts in. Fill the pie crust with the chicken alfredo mixture. Put the other pie crust on top, crimping the edges closed with the bottom pie crust. Cut some slits on the top pie crust for steam vents.
Bake for 35 minutes or until crust is golden brown.
**You can also use a puff pastry on the top instead of a pie crust but it doesn’t work well as a bottom crust, so still use a regular pie crust as the bottom.