This super simple pot pie recipe uses bottled pasta sauce, frozen vegetables, and breadstick dough for a wonderful crust.
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- 1 tube refrigerated soft breadstick dough
- 16 oz. jar four cheese alfredo pasta sauce
- 1/2 cup milk
- 2 cup frozen green beans, thawed
- 2 cups frozen baby peas, thawed
- 1 cup frozen corn, thawed
- 3 cups cooked cubed chicken
- 1/3 cup grated Parmesan cheese
- 1/2 tsp. dried basil leaves
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. seasoned salt
Preparation:
Preheat oven to 375 degrees F. In large saucepan, combine pasta sauce, milk, drained vegetables and chicken and heat to boiling, stirring frequently.
Combine Parmesan cheese and seasonings in small bowl. Unroll bread stick dough to form 12 strips. Twist each strip and roll in Parmesan cheese mixture.
Pour chicken mixture into 13x9" glass baking dish and top with twisted breadsticks (breadsticks should be crosswise across pan). Sprinkle with any remaining cheese mixture. Bake at 375 degrees F for 20-30 minutes until breadsticks are deep golden brown. 6 servings
