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Rustic Chicken Carbonara Pot Pie

Laura Petersen
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Ingredients
  

  • 1 Jar Bertolli Creamy Alfredo Sauce
  • 4 cups shredded cooked chicken
  • 1 cup crumbled bacon
  • 2/3 cup frozen peas
  • 1 Tablespoon crushed garlic
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded Parmesan cheese reserved cheese
  • 1/2 sheet puff pastry

Instructions
 

  • Mix the Bertolli® Creamy Alfredo Sauce with the shredded chicken. Make sure to coat all the chicken with the sauce. Fold in the remaining ingredients. Do not add reserved Parmesan cheese. Pour into a prepared casserole dish. Divide the reserved Parmesan cheese in half and sprinkle one half on top of filling.Remove puff pastry from freeze and let thaw for about 10 minutes before cutting. Cut the puff pastry to the shape of the casserole dish. Place puff pastry on top of casserole filling and sprinkle with second half of reserved Parmesan cheese.Bake in a 425 degree oven for 25 minutes