Leftover chicken or turkey in Alfredo sauce baked in a double pie crust.
Why I love this recipe
It uses up the leftover meat from a chicken or turkey dinner, it’s quick to prepare and is filling for dinner.
Can bake in puff pastry shells as well.
Heat oven to 350ºF. Fork prick bottom pie crust and pre-bake for 5-10 minutes until just starting to brown.
Saute diced onion and chopped mushrooms in butter and oil until softened. Drain off liquid.
Add left over cubed chicken or turkey to fry pan and heat through (if using fresh meat, saute before the onion and mushrooms and use 3 cups).
Add Alfredo sauce and mix thoroughly.
Pour mixture into bottom pie crust and top with pepper.
Put on top crust, slit the crust to allow steam to escape.
Cover edges of pie crust with foil so it doesn’t burn and put pie on larger cookie sheet to catch drips.
Bake at 350ºF for 20-40 minutes until top crust is browned and filling is bubbly.