Go Back
Print

Chicken Artichoke Spinach Pie

I created this savory pie recipe and entered it into the Pillsbury Bake-Off contest. Although I never heard back regarding my submission, it turns out my family loves this recipe. It's also mentioned in my book, The Essence of Shade. I like to refer to it as my Pillsbury Bake-Off Rejection. 

Course Main Course

Ingredients

  • 1 refrigerated pie crust
  • 1-1/2 cups cooked chicken breast, cubed Look for my Poached Chicken Breast recipe on this site
  • 8.5 oz. can quartered artichoke hearts, drained and chopped
  • 9 oz. pkg. frozen chopped spinach
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1-1/4 cups mayonnaise
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup Panko bread crumbs
  • Cooking spray

Instructions

  1. Preheat oven to 375 degrees.

    Chop artichokes and spinach and place in a clean dish towel to remove excess water. Wring tightly.

    Mix together the cubed chicken, artichokes, spinach, both cheeses, mayonnaise, salt and pepper.

    Place pie crust in an 8 or 9-inch pie plate and flute edges.

    Add chicken mixture to the crust.

    Sprinkle Pankow bread crumbs over the top and spray lightly with cooking spray.

    Bake for 35-40 minutes, until bubbly.

    Allow pie to set for 10 minutes before cutting.

Recipe Notes

Look for my Poached Chicken Breast recipe on this site.