I created this savory pie recipe and entered it into the Pillsbury Bake-Off contest. Although I never heard back from anyone regarding my submission, 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.
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.
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
-
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.
