1. Recipes
  2. Lunch
  3. spinach-artichoke-chicken-pie
Back

lunch

Spinach Artichoke Chicken Pie

10 Mins
16 Servings

Ingredients

22 ounce Grilled & Ready® Chicken Breast Strips

1 package low fat cream cheese, 8-oz., softened

1/4 cup Colby-Jack cheese, shredded

1/4 cup mayonnaise

1 can artichoke hearts, 14-oz., drained, chopped

1 package frozen chopped spinach, 10-oz., thawed, drained

1/2 cup onion, finely chopped

2 frozen pie crusts, thawed

1/2 cup Parmesan cheese, shaved

1 green bell pepper, red and yellow slices, optional

It’s chicken in pie crust, but it’s no chicken pot pie. This version’s loaded with Colby Jack and cream cheese, with spinach and artichoke baked right in. Recipe provided by The Sweet Sensations, finalist in a Grilled & Ready® product recipe contest.

Directions

1. Preheat oven to 350 °F.

2. In a medium bowl, combine cream cheese, Colby Jack cheese, and mayonnaise.

3. Gently stir in artichoke hearts, spinach and onions.

4. Divide the mixture between the pie crusts and top with Grilled & Ready® Chicken Breast Strips and finish with shaved Parmesan cheese.

5. Bake in the preheated oven 40-45 minutes until bubbly and lightly browned.

6. For added color, top with sliced bell pepper strips before serving.