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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Servings:
Calories: 120kcal
Ingredients
- 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.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg