This post has been sponsored by Bertolli®. All opinions and experiences are 100% my own. A few weeks ago I hosted an amazing brunch and one of the most requested recipes was for this Rustic Chicken Carbonara Pot Pie—bacon, chicken and delicious Parmesan cheese, what could be better?? We love delicious Italian food and this spin on a classic carbonara is sooo good!
This recipe could not be easier! Start with Bertolli® Creamy Alfredo Sauce and “Bring Tuscany to your Table”!! The nice thing about this recipe is it uses pretty basic ingredients. Nothing too exotic! Things you can find in your everyday grocery store! I love Bertolli Creamy Alfredo Sauce and usually keep 2 jars in my pantry all the time! I was lucky and found it on sale so I stocked up!! Here is what you will need!
Now you can cook your own chicken but what I like to do is purchase a Rotisserie Chicken for dinner one night of the week and then I will put the carcass in a pot of water and boil it with a cut up onion and then remove the leftover meat! Or you can just use all of the meat from the chicken for this recipe! It takes about 4 cups of shredded chicken.
I like to mix in the Bertolli Creamy Alfredo Sauce first. 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 freezer and let thaw for about 10 minutes before cutting. Cut the puff pastry to the shape of the casserole dish.
Place on top of casserole filling and sprinkle with second half of reserved Parmesan cheese.
Bake in a 425 degree oven for 25 minutes! Look how pretty it looks straight out of the oven!
Let it rest for about 10 minutes before serving! It will be piping hot!
As Bertolli celebrates its 150th anniversary, they also want to help you commemorate your special moments this year big and small.
Check out their Facebook page to see how you can win a dinner celebration and other prizes. Viva Bertolli® and join me in celebrating 150 years of delicious Italian food, friends and family. Felice Anniversario and Buono Appetito! Visit Bertolli® on Facebook , Pinterest and Twitter for more inspirations and ideas to bring Tuscany to your table.
Rustic Chicken Carbonara Pot Pie
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
