CHICKEN ALFREDO POT PIE
by Katie Thomason Johnstonbaugh  of Dishin and Dishes (dishinanddishes.com)

INGREDIENTS:
4 chicken breasts
3 T. Olive oil
1 small container sliced mushrooms
1 5 oz. container fresh baby spinach
1 large carrot, peeled and shredded
3 T. (heaping) sundried tomatoes packed in oil
1- 1/ 1/2 c. Scaffetta's jarred alfredo sauce
2 sheets puff pastry dough, thawed and rolled out

DIRECTIONS:
Put chicken breasts in skillet, pour in 4 cups of water, cover and cook on high until water begins to bubble, then reduce heat and simmer for 10 minutes. Remove from heat and allow to continue to cook in the heated water (still covered) for 15 more minutes. In separate skillet, saute mushrooms in olive oil over medium heat until browning, juicy and glossy. If they dry out add a little more olive oil. Peel carrot and shred or julianne. Chop sundried tomatoes. Add in spinach, carrots and sundried tomatoes to the mushroom skillet and cook until spinach wilts about 2 minutes. Add in poached chicken breasts and use 2 forks to pull apart and shred. Stir all together. Add in alfredo sauce and mix well. Divide mixture with spatula into 4 even portions by making a cross in it. Spoon each portion into individual 4-5 inch ramekins. Cut puff pastry with knife or pizza cutter by placing an empty ramekin upside down and cutting puff pastry one inch large than the ramekin opening. Place puff pastry circle on top of ramekin and pinch to seal around edges. Cut 2-3 slits in top of pastry to vent. Bake at 350º for 25-30 minutes or until puff pastry is completely browned and flaky on top. To see a complete picture guide for this recipe, go to Katie's website at www.dishinanddishes.com. Thank you, Katie