Spinach Chicken Pie
Indulge in the ultimate comfort food with this Spinach Chicken Pie, a hearty and flavorful dish encased in flaky, golden puff pastry. Perfectly seasoned shredded chicken combines with tender, garlicky spinach, creamy melted cheeses, and a hint of seasoning to create a filling that's both rich and satisfying. This recipe is delightfully easy to prepare with just 20 minutes of prep time, making it a great choice for weeknight dinners or special occasions. The buttery puff pastry crust provides the perfect contrast to the creamy interior, and a glossy egg wash gives it an irresistible finish. Serve this crowd-pleasing pie as a standalone meal or pair it with a crisp side salad for a complete dinner. A true must-try for fans of chicken recipes, savory pies, and gourmet home-cooked meals!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 5 cups Fresh spinach leaves, washed
- 4 ounces Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 2 sheets Puff pastry sheets, thawed
- 1 piece Egg, beaten
Directions
Step 1
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish and set aside.
Step 2
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked. Remove from the skillet and let cool, then shred the chicken into bite-sized pieces.
Step 4
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium-low. Sauté the minced garlic for 1 minute until fragrant.
Step 5
Add the spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted. Remove from heat and let it cool slightly.
Step 6
In a mixing bowl, combine the shredded chicken, sautéed spinach, cream cheese, mozzarella cheese, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until evenly incorporated.
Step 7
Roll out one sheet of puff pastry on a lightly floured surface, then transfer it to the pie dish, pressing it into the bottom and sides. Trim any excess dough hanging over the edges.
Step 8
Pour the chicken and spinach mixture into the puff pastry-lined dish, spreading it out evenly.
Step 9
Roll out the second sheet of puff pastry and place it over the top of the pie. Pinch the edges of the top and bottom pastry layers together to seal, then trim any overhang.
Step 10
Brush the beaten egg over the top crust to ensure a golden, glossy finish. Cut a few small slits in the top to allow steam to escape during baking.
Step 11
Bake the pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Step 12
Remove from the oven and let the pie cool for 5-10 minutes before slicing and serving.
Nutrition Facts
| Serving size | (868.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2250.7 |
| Total Fat 147.0g | 0% |
| Saturated Fat 56.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 686.7mg | 0% |
| Sodium 4284.4mg | 0% |
| Total Carbohydrate 64.5g | 0% |
| Dietary Fiber 5.3g | 0% |
| Total Sugars 6.0g | |
| Protein 160.0g | 0% |
| Vitamin D 43.5IU | 0% |
| Calcium 1118.1mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 1768.7mg | 0% |
Source of Calories