Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Spinach Artichoke Chicken Pie
Recipe

21 INGREDIENTS • 11 STEPS • 1HR 20MINS

Spinach Artichoke Chicken Pie

4.3
3 ratings
This recipe for spinach artichoke chicken pie is such a showstopper! It's a riff on the famous dip mixed with chicken nestled in an incredible, flaky herb crust.
Add to plan
logo
Spinach Artichoke Chicken Pie
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This recipe for spinach artichoke chicken pie is such a showstopper! It's a riff on the famous dip mixed with chicken nestled in an incredible, flaky herb crust.
1HR 20MINS
Total Time
$1.83
Cost Per Serving
Ingredients
Servings
6
US / Metric
Crust
Salt
1/2 tsp
Garlic Powder
1/4 tsp
McCormick® Garlic Powder
Dried Thyme
1/4 tsp
Dried Thyme
Butter
1 cup
Cold Butter, cubed
Water
3/4 cup
Cold Water
Filling
Olive Oil
1 dash
Artichoke
1 can
(14 oz)
Artichoke, drained, roughly chopped
Fresh Baby Spinach
1 cup
Fresh Baby Spinach, roughly chopped
Garlic
3 cloves
Garlic, minced
Fresh Basil
1 Tbsp
Fresh Basil, roughly chopped
Dried Onions
1/4 tsp
Dried Onions
Salt
1 pinch
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
White Wine
1 Tbsp
White Wine
Chicken Stock
1 Tbsp
Chicken Stock
Ricotta Cheese
3/4 cup
Ricotta Cheese
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Milk
1 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
631
Fat
42.2 g
Protein
22.7 g
Carbs
42.1 g
Add to plan
logo
Spinach Artichoke Chicken Pie
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Whisk the All-Purpose Flour (2 cups), Salt (1/2 tsp), McCormick® Garlic Powder (1/4 tsp), Dried Parsley (1/4 tsp), and Dried Thyme (1/4 tsp) together in a big mixing bowl. Then use a pastry cutter to cut in all of the Butter (1 cup) until it becomes pebbly. Finally, stir in the Water (3/4 cup) until it comes together into a soft dough.
step 2
Bring it together into a ball with your clean hands, then cut it in half. Place each half on their own big piece of plastic wrap and pat them out into discs. Wrap each disc completely in plastic and chill them for 30-45 minutes. While the pie dough chills, work on the filling.
step 2 Bring it together into a ball with your clean hands, then cut it in half. Place each half on their own big piece of plastic wrap and pat them out into discs. Wrap each disc completely in plastic and chill them for 30-45 minutes. While the pie dough chills, work on the filling.
step 3
Heat the Olive Oil (1 dash) in a large skillet. Add the Artichoke (1 can),Fresh Baby Spinach (1 cup), Garlic (3 cloves), and Fresh Basil (1 Tbsp) and let them get fragrant for a couple of minutes.
step 3 Heat the Olive Oil (1 dash) in a large skillet. Add the Artichoke (1 can),Fresh Baby Spinach (1 cup), Garlic (3 cloves), and Fresh Basil (1 Tbsp) and let them get fragrant for a couple of minutes.
step 4
Add the Ground Chicken (1 lb) mixing it with the veggies while you break it up. While the chicken cooks, season it with the Dried Onions (1/4 tsp), Salt (1 pinch), and Crushed Red Pepper Flakes (1 pinch).
step 5
Once it is cooked, pour in the White Wine (1 Tbsp) and Chicken Stock (1 Tbsp). Let the whole mixture simmer until the liquid is gone for about 8 minutes. Finally, take the pan off of the heat and stir in the Ricotta Cheese (3/4 cup). Let the mixture cool while you get ready to bake.
step 5 Once it is cooked, pour in the White Wine (1 Tbsp) and Chicken Stock (1 Tbsp). Let the whole mixture simmer until the liquid is gone for about 8 minutes. Finally, take the pan off of the heat and stir in the Ricotta Cheese (3/4 cup). Let the mixture cool while you get ready to bake.
step 6
Preheat the oven to 400 degrees F (200 degrees C).
step 7
Spray a 9-inch pie pan with Nonstick Cooking Spray (as needed). Take out the first disc of dough and turn it out onto a clean, floured surface. Roll it out into a 10-inch disc, then roll it around the rolling pin and unroll it over the pie pan. Press it firmly into the pan, leaving the edges to hang over the sides of the plate.
step 8
Spoon the filling into the crust and press it into a firm, even layer. Then take the second disc of dough out and roll it into another 10 inch disc. Place it on top of the filling and crimp the edges together firmly with the edges of the bottom disc.
step 8 Spoon the filling into the crust and press it into a firm, even layer. Then take the second disc of dough out and roll it into another 10 inch disc. Place it on top of the filling and crimp the edges together firmly with the edges of the bottom disc.
step 9
Use a fork to press the edges really firmly together and make them look nicer. Then brush the top all over with the Milk (1 Tbsp) Poke holes with the fork all over the top to vent the pie, then place it on a baking sheet to catch any potential bubbling over. It also makes it easier to take in and out of the oven.
step 9 Use a fork to press the edges really firmly together and make them look nicer. Then brush the top all over with the Milk (1 Tbsp) Poke holes with the fork all over the top to vent the pie, then place it on a baking sheet to catch any potential bubbling over. It also makes it easier to take in and out of the oven.
step 10
Bake the pie for about 30 minutes until the top is golden.
step 11
Let it cool for 5 minutes or so, then slice and serve immediately! Serve and enjoy!
step 11 Let it cool for 5 minutes or so, then slice and serve immediately! Serve and enjoy!
Tags
Shellfish-Free
0 Saved
top