Best 8 Spinach Chicken Pie Recipes

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Indulge in a culinary journey with ourSpinach Chicken Pie, a symphony of flavors that offers a delightful balance of textures. This delectable dish features tender chicken nestled amidst a vibrant filling of spinach, mushrooms, and bell peppers, all enveloped in a flaky, golden-brown pie crust. Experience the harmonious blend of savory chicken, earthy spinach, and aromatic vegetables, further complemented by a creamy sauce that adds a touch of richness. Discover the art of crafting this culinary masterpiece with our step-by-step recipe, ensuring a perfect result every time. Explore variations such as using different types of cheese, adding a touch of spice, or incorporating sun-dried tomatoes for a burst of tangy flavor.

Here are our top 8 tried and tested recipes!

SPINACH & CHICKEN PHYLLO PIE



Spinach & Chicken Phyllo Pie image

For a brunch showstopper, we make chicken pie with phyllo and spinach. Our kids go for it, too, especially when we serve it with a minty fruit salad. -Katie Ferrier Gage, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground chicken
1 large onion, chopped
1 teaspoon pepper
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper flakes
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
4 large eggs, lightly beaten
3 cups crumbled feta cheese
20 sheets phyllo dough (14x9-inch size)
Cooking spray

Steps:

  • Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

Nutrition Facts : Calories 442 calories, Fat 23g fat (8g saturated fat), Cholesterol 191mg cholesterol, Sodium 921mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 6g fiber), Protein 35g protein.

CHICKEN SPINACH FETA PIE RECIPE BY TASTY



Chicken Spinach Feta Pie Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic, greek oregano, olive oil, ricotta cheese, frozen spinach, feta cheese, green onion, eggs, fresh dill, phyllo dough, butter, red onion, kalamata olive, tomato

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 tablespoon greek oregano
2 tablespoons olive oil
½ cup ricotta cheese
2 cups frozen spinach, thawed, chopped
1 cup feta cheese, crumbled
½ cup green onion, chopped
2 eggs, beaten
2 tablespoons fresh dill, chopped
1 package phyllo dough
1 cup butter, melted
1 cup red onion, diced
½ cup kalamata olive, chopped
1 cup tomato, diced

Steps:

  • Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  • Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  • Preheat oven to 400°F (200°C).
  • To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  • Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  • Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  • Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  • Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  • Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  • Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  • Let rest at room temperature for at least 30 minutes.
  • Remove the pie from the springform pan, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 12 grams, Fat 42 grams, Fiber 2 grams, Protein 35 grams, Sugar 4 grams

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY



Spinach And Artichoke Chicken Stuffed Manicotti Pie Recipe by Tasty image

Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

24 oz manicotti, al dente
2 cups artichoke heart, chopped
2 cups fresh spinach, chopped
1 cup chicken breast, cooked, shredded
1 ½ cups ricotta cheese
1 cup mozzarella cheese, grated, divided
1 cup grated parmesan cheese, grated, divided
2 cloves garlic, minced
salt, to taste
pepper, to taste
1 cup marinara sauce
fresh parsley, chopped, for serving

Steps:

  • Cook manicotti a couple minutes under the box instructions.
  • Drain in a colander, and cut manicotti in half.
  • Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
  • In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
  • Preheat oven to 350°F (180˚C).
  • Transfer the spinach and artichoke mixture into a piping bag.
  • Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
  • Spoon tomato sauce over the filled manicotti.
  • Top with remaining mozzarella cheese, and parmesan cheese.
  • Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
  • Garnish with parsley, if desired.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams

SKILLET SPINACH ALFREDO CHICKEN POT PIE



Skillet Spinach Alfredo Chicken Pot Pie image

With just a few ingredients and 50 minutes, you can serve up this creamy Italian riff on chicken pot pie for a skillet dinner that's big on flavor and low on fuss.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 7

1 jar (15 oz) Alfredo pasta sauce
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
3 cups chopped cooked chicken
3 cups lightly packed fresh baby spinach leaves
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 tablespoon butter, melted

Steps:

  • Spray 10-inch ovenproof skillet with cooking spray.
  • Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
  • Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

Nutrition Facts : Calories 520, Carbohydrate 23 g, Cholesterol 135 mg, Fat 7, Fiber 0 g, Protein 25 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 1 g

IMPOSSIBLE CHICKEN, SPINACH AND CHEESE PIE



Impossible Chicken, Spinach and Cheese Pie image

This recipe was found on the back of a Bisquick box years ago. We have it often as it is very good. I have used chicken instead of tuna as the recipe suggests.G reat with a salad.

Provided by evelync

Categories     Chicken

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

13 ounces chicken breasts (may use left over cooked chicken as well as fresh)
1 1/2 cups shredded swiss cheese
1 chopped onion
1 1/4 cups Bisquick
1 3/4 cups milk
4 eggs
1/2 teaspoon salt
1 (300 g) package frozen spinach, thawed and drained

Steps:

  • Boil enough water to cover chicken breast.
  • Place chicken in water; cover and remove from heat.
  • Let sit for 10 minutes.
  • In greased 13x9 inch baking dish or 2 pie pans, combine spinch, chopped chicken, shredded swiss cheese, and onion.
  • In bowl or blender, mix together Bisquick, milk, eggs, and salt.
  • Pour over chicken mixture.
  • Bake in preheated 350°F oven about 30 minutes or until knife inserted in middle comes out clean.

CHICKEN, SPINACH AND DRIED CRANBERRY PHYLLO PIE



Chicken, Spinach and Dried Cranberry Phyllo Pie image

Source: Anne Lindsay's New Light Cooking According to the author this recipe is a favorite of Toronto caterers Caroline McRobbie and Laurien Trowell of C'est Cheese Encore. All it needs is a salad and some crusty bread. TIP: For 2 cups of cooked, cubed chicken, microwave 2 large chicken breasts (1 1/4 lb), loosely covered, for 7 minutes on high or until the chicken is no longer pink inside.

Provided by Dreamer in Ontario

Categories     < 4 Hours

Time 1h12m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 14

1 1/4 cups 2% evaporated milk
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/4 teaspoon nutmeg, grated
2 (300 g) packages frozen chopped spinach, thawed
2 tablespoons butter
2 garlic cloves, minced
1/4 cup pine nuts or 1/4 cup sunflower seeds
1/4 cup dried cranberries
1 egg
2 cups cooked chicken, cubed (see tip in recipe description)
4 sheets phyllo pastry
nonstick cooking spray

Steps:

  • Whisk milk with flour in a small saucepan and bring to a simmer over medium-high heat, stirring, until thickened.
  • Stir in salt, pepper and nutmeg; let cool slightly.
  • Drain spinach and squeeze out water.
  • Using a nonstick skillet, melt 1 tbsp of the butter over medium-high heat and cook the spinach, garlic, pine nuts & cranberries, stirring, until garlic begins to colour (about 5 minutes).
  • Stir egg into milk mixture then stir into spinach mixture along with the chicken.
  • Melt remaining butter.
  • Spray pie plate with nonstick spray.
  • Cut phyllo in half crosswise and drape across pie plate so 1/3 overhangs the plate.
  • Brush lightly with butter and press into plate.
  • Repeat with each sheet, layering and fanning sheets to overlap slightly and evenly cover pie plate.
  • Spoon filling into pastry then fold edges over filling to form 2 1/2 inch border.(if making ahead pie can be covered and refrigerated for up to 3 hours at this point).
  • Place pie on baking sheet, cover lightly with foil and bake in 375F oven for 35 to 40 minutes or until pastry is golden.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 241, Fat 13.2, SaturatedFat 4.3, Cholesterol 80.4, Sodium 403.4, Carbohydrate 14, Fiber 3.8, Sugar 1.4, Protein 18.6

CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)



Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup) image

Well This is my creation in my first RSC contest. After thinking about it, I went into the kitchen and made it. When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor. Rich and creamy. The crust served on top of the soup makes it extra good! Enjoy.

Provided by michEgan

Categories     Savory Pies

Time 1h

Yield 10 serving(s)

Number Of Ingredients 14

1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup portabella mushroom, chopped fine
1 tablespoon olive oil
8 cups chicken stock (homemade is best)
2 1/2 tablespoons instant chicken bouillon (granular type)
1 cup spinach, finely chopped
1/2 teaspoon basil, finely chopped
2 1/2 cups chicken breasts, raw and cubed
3/4 cup powdered milk
3/4 cup cheddar cheese, grated
5 tablespoons cornstarch
1/4 cup butter
1 cup flour

Steps:

  • In a small fry pan add olive oil, onion, portabello and celery.
  • Cook till soft, set aside in into another bowl.
  • In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
  • In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
  • Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
  • Add the spinach and basil.
  • Simmer just till spinach and basil are limp, about 5 to 8 minutes.
  • Add cheddar cheese, stir til melted.
  • Bring back to a soft boil.
  • Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
  • Stir till all is thicken.
  • Crust:.
  • In bowl, add butter and flour till like small peas.
  • Add enough water to make a nice pie dough.
  • Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
  • Let cool about 15 minutes.
  • To serve:.
  • Ladle into bowl.
  • Place pieces of the crust on top of the soup.
  • Enjoy.

SPINACH & CHICKEN PIE



Spinach & Chicken Pie image

Make and share this Spinach & Chicken Pie recipe from Food.com.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
1 large sweet onion, chopped
2 1/4 lbs ground chicken
3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1 1/2 cups feta cheese, crumbled
4 eggs, lightly beaten
1 tablespoon fresh oregano, chopped
8 sheets phyllo dough, thawed and halved crosswise (13x9 inches)

Steps:

  • Heat oven to 375 degrees F.
  • Coat 13x9x2-inch baking pan with nonstick cooking spray.
  • Melt butter in large skillet over high heat.
  • Add onion and reduce heat to medium; cook 5 minutes.
  • Add chicken and cook 8 minutes, until no longer pink.
  • Add spinach, salt, pepper, nutmeg and red pepper flakes.
  • Cook 5 minutes.
  • Transfer to a large bowl.
  • Stir in cheese, eggs and oregano.
  • Place a half sheet phyllo in bottom of pan.
  • Coat with cooking spray.
  • Repeat with 7 more half sheets, coating each sheet with cooking spray.
  • Spread spinach mixture over top.
  • Repeat with remaining 8 half sheets.
  • Cut top layer in 8 equal pieces.
  • Bake at 375 degrees for 45 minutes, until top is browned.
  • Recut to serve.

Nutrition Facts : Calories 388.1, Fat 17.3, SaturatedFat 8.4, Cholesterol 227.8, Sodium 1054.9, Carbohydrate 18.2, Fiber 4.1, Sugar 3.2, Protein 40.3

Tips:

  • Thaw the spinach properly: Before using frozen spinach, thaw it thoroughly to remove excess water. This will prevent the pie from becoming watery.
  • Use a good quality puff pastry: The puff pastry is an important part of this pie, so make sure you use a good quality one. A good puff pastry will be light and flaky, and it will rise well in the oven.
  • Don't overfill the pie: When filling the pie, be careful not to overfill it. Too much filling will make the pie difficult to seal and it may burst in the oven.
  • Bake the pie until it is golden brown: The pie is done baking when the crust is golden brown and the filling is bubbling. If you insert a toothpick into the center of the pie, it should come out clean.

Conclusion:

This spinach chicken pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of spinach, chicken, and cheese is a classic, and the puff pastry crust adds a touch of elegance. With a few simple tips, you can make this pie like a pro. So next time you're looking for a quick and easy meal, give this spinach chicken pie a try. You won't be disappointed!

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