Spinach Artichoke Chicken Pie

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.
  • Prep Time 10 minutes
  • Cook Time 45 minutes
  • Serves 16
  • Calories 210
  • Calories 210
  • Total Fat 11 g
  • Cholesterol 35 mg
  • Sodium 580 mg
  • Total Carbohydrate 14 g
  • Protein 14 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 22 ounces Fully Cooked Frozen Grilled 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

Cooking Instructions

  1. Preheat oven to 350°.
  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.
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