Are you ready to transform an ordinary dinner into an extraordinary culinary experience? This Chicken and Spinach Pie is not just a recipe—it's a flavor-packed journey that combines tender shredded chicken, vibrant spinach, and creamy cheeses, all nestled in a perfectly golden pie crust. Whether you're looking to impress your family or craving a delicious meal that feels like a warm hug, this recipe is your ticket to mouthwatering satisfaction that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 pie crust
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- If not already prepared, cook the chicken breast by poaching, grilling, or baking until fully cooked and internal temperature reaches 165°F. Let cool slightly, then shred the chicken using two forks.
- Wash the fresh spinach thoroughly and pat dry with paper towels. Roughly chop the spinach leaves.
- In a large mixing bowl, combine the shredded chicken, chopped spinach, ricotta cheese, and half of the mozzarella cheese. Season with salt and pepper, mixing well to distribute ingredients evenly.
- Roll out the pie crust and place it into a 9-inch pie dish, ensuring it covers the bottom and sides completely.
- Spread the chicken and spinach mixture evenly into the pie crust.
- Sprinkle the remaining mozzarella cheese over the top of the filling.
- Brush the edges of the pie crust with the beaten egg to help create a golden brown finish.
- Cover the pie with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 35-40 minutes, removing the foil during the last 10 minutes to allow the crust to brown.
- Remove from oven and let the pie rest for 10 minutes before slicing to allow the filling to set.
- Slice into 4 equal portions and serve warm.
Tips
- For maximum flavor, use freshly cooked and seasoned chicken instead of pre-cooked or rotisserie chicken.
- Make sure to thoroughly dry the spinach to prevent excess moisture in your pie filling.
- Let the pie rest for exactly 10 minutes after baking to help the filling set and make slicing easier.
- For a crispier crust, you can blind bake the pie crust for 10 minutes before adding the filling.
- Experiment with adding herbs like thyme or basil to the chicken mixture for extra depth of flavor.
- If you want a lighter version, you can use low-fat ricotta and mozzarella cheeses.
- Ensure your oven is properly preheated to get an even, golden-brown crust.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
