Best 8 Spinach Chicken Pie Recipes

SPINACH & CHICKEN PHYLLO PIE

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.

CHICKEN SPINACH FETA PIE RECIPE BY TASTY

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!

SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY

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!

SKILLET SPINACH ALFREDO CHICKEN POT PIE

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.

IMPOSSIBLE CHICKEN, SPINACH AND CHEESE PIE

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

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.

SPINACH & CHICKEN PIE

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.

CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)

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.