Easy Chicken and Spinach Pie Recipe

If you’re looking for a comforting meal that’s both delicious and nutritious, this flavorful chicken and spinach pie is the perfect recipe for you. Combining tender chicken with the richness of spinach, all wrapped in a crisp, golden pastry, it’s an easy dish that’s sure to become a family favorite. This spinach pie recipe is uncomplicated, making it ideal even for beginners who crave a homemade touch.

Growing up, our little kitchen would be filled with the enticing aroma of hearty pies, especially on weekend family nights. My grandmother had a knack for turning simple ingredients into a feast, and her spinach pie was legendary. With every bite, I reminisce about those cozy evenings where stories were shared over hearty meals, and this dish holds a special place in my heart for bringing those cherished memories back to life.

Why You’ll Love This Recipe

This chicken and spinach pie is not only delicious but also versatile and simple to prepare. What sets it apart is the balance of flavors—juicy chicken perfectly matches the earthy notes of spinach while encased in buttery pastry that offers a satisfying crunch. The pie is highly adaptable; you can easily add or substitute ingredients to suit your palate or dietary needs.

Ingredients Notes

The star ingredients are fresh chicken breasts and baby spinach. For best results, opt for organic chicken to ensure tender meat. Baby spinach works best as it’s milder and more tender compared to mature leaves. Consider using a mix of cheeses, such as feta or mozzarella, for a more sophisticated flavor profile. When short on time, a pre-made pastry dough can be a lifesaver without compromising taste.

Recipe Steps

Step 1

Preheat your oven to 375°F (190°C). While the oven is warming, dice the chicken into bite-sized pieces and season with salt, pepper, and a pinch of garlic powder.

Step 2

In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the chicken until golden brown and cooked through. Set aside to cool.

Step 3

In the same skillet, add chopped onions and cook until translucent. Toss in the spinach and cook until wilted, about 2 minutes.

Step 4

Combine the cooked chicken, spinach, and onions in a bowl. Stir in your choice of cheeses and mix until well combined.

Step 5

Roll out the pastry dough, place it into a pie dish, and spoon the filling evenly. Cover with another layer of pastry, seal the edges, and bake for 30-35 minutes or until golden brown.

Storage Options

To store leftovers, wrap the pie tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to three days. For longer storage, consider freezing individual slices. When ready to enjoy, reheat in an oven preheated to 350°F (175°C) until warmed through.

Variations & Substitutions

This recipe is highly adaptable. Swap out chicken for turkey or tofu for a vegetarian option. For a creamy twist, add a few tablespoons of ricotta cheese to the filling. Spices like paprika or cumin can introduce a new depth of flavor.

Serving Suggestions

Serve your chicken and spinach pie with a fresh green salad on the side, making it perfect for a light lunch or a hearty dinner. It’s also an excellent choice for brunch, paired with some sparkling lemonade or a chilled white wine.

Frequently Asked Questions

Can I prepare this pie in advance? Yes, you can make the filling a day ahead and store it in the fridge. Assemble the pie fresh, just before baking for the best crust texture.

What can I use instead of pastry dough? If you’re out of pastry dough, phyllo sheets can be a great alternative. Layer multiple sheets for a flaky crust, but take care to brush each layer with melted butter or olive oil.

Is it possible to make this pie gluten-free? Absolutely! Substitute traditional pastry with a gluten-free pastry mix. There are many good quality mixes available in most supermarkets nowadays.

Easy Chicken and Spinach Pie Recipe

This easy chicken and spinach pie is a hearty meal perfect for a family dinner. Savory and satisfying!

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Course: Main Dish

Kitchen: American, Savory Baking

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 120kcal

Ingredients

 

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• ▢ For the Filling:
• ▢ 1 lb cooked chicken chopped or shredded
• ▢ 1 tablespoon olive oil
• ▢ 1/2 onion finely diced
• ▢ 2 garlic cloves minced
• ▢ 6 oz fresh spinach or 1 cup thawed frozen, squeezed dry
• ▢ 1/2 cup sour cream or Greek yogurt
• ▢ 1/2 cup ricotta cheese or cream cheese
• ▢ 1/2 cup shredded mozzarella or cheddar
• ▢ 1/2 teaspoon dried thyme or Italian seasoning
• ▢ Salt and pepper to taste
• ▢ For the Crust:
• ▢ 1 pie crust homemade or store-bought
• ▢ 1 egg beaten (for egg wash)

Instructions

• Preheat Oven:
• Set oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
• Prepare the Filling:
• Heat olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until soft. Add garlic and cook for 1 minute more.
• Stir in the spinach and cook until wilted (or warmed through if using frozen). Remove from heat.
• Mix the Filling:
• In a large bowl, combine the cooked chicken, sautéed spinach mixture, sour cream, ricotta, shredded cheese, herbs, salt, and pepper. Mix well.
• Assemble the Pie:
• Roll out your pie crust and fit it into the dish. Spoon the filling into the crust and spread evenly. Optionally, top with a second crust or a lattice pattern. Crimp edges and brush with beaten egg for a golden finish.
• Bake:
• Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling. Let cool for 10–15 minutes before slicing.

Notes

Let the pie cool for a few minutes before slicing. Serve warm for the best taste.