INGREDIENTS:
2 chicken breasts, cubed
2 red potatoes, peeled & chopped
poultry seasoning
1 bullion cube
1 - 2 c fresh spinach, chopped
8oz turkey bacon
8 oz canned mushroom slices
1/4 - 1/2 of an onion, chopped
1/2 c flour
1/2 t salt
1/4 t pepper
1.5 c low sodium chicken broth
1c half&half
1/2 c milk
garlic powder to taste
garlic & herb seasoning to taste (I used Weber brand)
3/4 c alfredo sauce
2 refrigerated pie crusts (I used Pillsbury)
DIRECTIONS:
Preheat oven to 390F (I set it in between 375 and 400)
Heat large pot of water with a buillon cube in it, boil cubed chicken breasts and potatoes along with some poultry seasoning. After it's all cooked, drain and set aside. Mix in chopped spinach.
Cook bacon in skillet, drain on paper towels then chop. Mix in with chicken/potatoes/spinach.
In medium saucepan, melt a couple tablespoons of butter. Add in the onion and mushrooms. After a few minutes, add in flour, salt, pepper, broth, milk, half & half, garlic powder, garlic seasoning. Simmer until thick, then remove from heat. Add in half jar of alfredo sauce (or more if you need more sauce).
In deep 9" pie dish, unroll one of the pie crusts and shape into bottom of pan. Place in oven for 4min.
Alternate chicken mixture and sauce into the pie crust until it's all piled in, then top with the other crust and pinch edges together. Slice some air vents in the top (or carve a drawing of your favorite cat).
Bake for ~35 min. Let stand for a few min then serve
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