Gourmet RV Chicken Pot Pie

In a RV where there is little storage space... everything gets used.
This recipe started out with extra Rotisserie chicken from the market.

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Comments:

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Serves:

6 - 8

Prep:

45 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 c: shreded rotisserie chicken
1 pkg: frozen mixed vegtables
1 small: small red potatoe - diced
1 stalk(s): celery and celery leaves - chopped
2 small: carrotts - peeled and chopped
1 small: onion - peeled and chopped
2 clove: garlic - peeled, and minced
1 pkg: alfredo sauce - any brand powder mix. follow mixing directions of milk and butter on package
2 Tbsp: philadelphia cream cheese with chives
1 tsp: herbes de provence
1/2 tsp: savory
1/2 tsp: parsley flakes
dash(es): sweet paprika
: salt and pepper to taste
1 pkg: pie crust mix or refrigerated. need 2 crusts

1Assemble ingredients. Quick defrost of frozen vegtables either in microwave or buy running cold water over the vegtables. Chop to manageable size all vegetables and shred leftover chicken. Set aside.
2Follow directions for Alfredo sauce on back of package. While sauce is simmering, add the cream cheese and all spices except Sweet paprika. Blend well and pour over chicken and vegetables.
Blend well.
3Pour chicken and sauce into the bottom half of a pie crust shell. Level pot pie so that the top crust will sit flat. Top, and crimp edges of pie crust together. Slice to vent. Sprinkle with Sweet Paprika for color. Foil the edges to keep crust from browning too quickly.
4Bake about 1 hr. - 1hr. 20+ minutes at 400 degree oven. Crust should be brown and bubbling. Remove foil crust edge cover in the last 20 minutes of baking time.
Remove and let cool before serving.