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individual chicken alfredo pasta mini pies

(2 ratings)
PApride avatar
Recipe by
Norma DeRemer
@PApride
York, PA

Saw these in a magaizine and had to try them. They turned out so good. Since I didn't have any cooked chicken on hand I used a can of cooked chicken. I added a small green salad and some of my homemade apple sauce for a great meat. They were so easy to make. My sweetheart and I couldn't eat all of them so I shared them with our neighbor who's husband is ill and she doesn't like making big meals. She called be later and said how the both of them enjoyed these indicidual pies and wants the recipe. I will be making these again the next time I have leftover chicken on hand.

(2 ratings)
yield 8 serving(s)

Ingredients For individual chicken alfredo pasta mini pies

  • 1 c
    uncooked penne pasta (i cooked mine until al dente ; means still firm, not soft)
  • 2 c
    chopped cooked chicken
  • 1 jar
    (15 ounce) alfredo pasta sauce
  • 1 box
    (9 ounce) frozen spinach, thawed, squeezed and drained
  • 1 can
    (16 ounce) refrigerated buttermilk biscuits
  • 1/2 c
    shredded parmesan cheese

How To Make individual chicken alfredo pasta mini pies

  • 1
    Preheat your oven to 350 degrees
  • 2
    Mix pasta, chicken, Alfredo sauce and spinach in a bowl and set aside.
  • 3
    Open packaged biscuits and separate dough into 8 biscuits and press each biscuit into 5 1/2 rounds.
  • 4
    Firmly press 1 buscuit in bottom and up sides of 8 large muffin cups, forming a 1/4 rim.
  • 5
    Fill each cup with chicken mixture and sprinkle with Parmesan Cheese.
  • 6
    Place muffin pan in oven and bake for 28 to 32 minutes or until golden grown.
  • 7
    Remove from oven and cool for one minute.
  • 8
    Serve with your favorite salad and vegetable as desired.
  • 9
    * THIS RECIPE CALLED FOR UNCOOKED PASTA. I DIDN'T KNOW IF THEY WOULD COOK OR NOT SO I COOKED MINE TO AL-DENTE. I'LL TRY THEIR WAY NEXT TIME AND SEE WHAT HAPPENS.
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