Chicken and Spinach Pie is an easy weeknight dinner made with just a few ingredients, baked in a pie crust, and ready in an hour!
There are few dinners more comforting than a Chicken Pot Pie, but this Chicken and Spinach Pie twist has all the comfort in half the work. For more tasty variations try my Tater Tot Pie and or Easter Meat Pie.
Sabrina’s Chicken and Spinach Pie Recipe
When you want to feed your family something hearty and delicious (aka something they will eat) but you’ve had a long day of running around, sometimes the last thing you want to do is spend all night in the kitchen. This family friendly, easy recipe is a one bowl, one pan meal made in minutes to get you in and out of the kitchen quick.
Recipe Card


Ingredients
- 2 cups chicken breast , cooked and cubed
- 2 pie crusts
- 1 package (10 ounces) frozen chopped spinach , thawed and squeezed dry
- 1 cup Swiss cheese , shredded
- 2 eggs
- 3/4 cup milk
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Line a 9-inch springform pan or pie plate with a pie crust.
- In medium bowl, combine chicken, spinach and cheese. Evenly spread the chicken mixture over the pie crust.
- In medium bowl (you can use the same one,) whisk together eggs, milk, salt and pepper. Pour the egg mixture over the chicken mixture.
- Cover the pie with the second pie crust. Cut slits to vent.
- Place onto a baking sheet and bake for 50 minutes or until knife inserted in the center comes out clean.
Nutrition
Table of contents
About this Recipe
My Chicken and Spinach Pie is a simple, straightforward recipe that uses cooked chicken, frozen spinach, and pre-made pie crusts plus milk and eggs from your fridge. It’s the perfect meal to make after you’ve gone grocery shopping. It comes together in minutes and can bake while you put the rest of the groceries away.
Pick up precooked cubed chicken breast in the deli or you can use a Rotisserie Chicken. It’s also a great way to use up leftover chicken or other meat like ham, turkey, or ground beef. The flavors of your leftovers will just add to this dish and won’t clash with the simple ingredients.
Chef’s Note: Best make-ahead meal
Cozy chicken pie is great for potlucks or a meal for babysitters, left in the fridge with the heating instructions. One of the sweetest, but often overlooked, things you can do for a sick friend or new parent is to bring them a comforting dinner that they can pop in the oven on a later day. Bake one of these Chicken Spinach Pies and deliver to your friend, along with storing and reheating instructions written on a tag.

Mini Pot Pies
- Roll out one pie crust and cut into 12 circles about 3 ½ inches in diameter.
- Line a 12 cup greased muffin tin with the pie crust circles
- Prepare chicken and spinach filling as you would in regular recipe.
- Divide filling evenly between the muffin cups, leaving enough bottom crust edge to attach the top crust.
- Roll the second pie crust and cut into 12 circles slightly larger than the muffin cups.
- Cover the mini pies and crimp the top and bottom crusts. Cut a 1 inch slit vent into each top crust.
- Bake for 20-25 minutes or until crust is golden brown.
How to Make
Time needed: 1 hour
- Prep time
Preheat the oven to 350 degrees and line a 9-inch springform pan with pie crust.
- Mix filling
Combine the chicken, spinach, and cheese. Then, spread the mixture over the pie crust. Whisk together the eggs, milk, kosher salt, and pepper, and pour the mixture over the eggs.
- Baking time
Add the second pie crust on top, and cut slits in the surface to vent. Bake for 50 minutes.
Nutritional Facts
Can this be made ahead of time?
This is a fantastic dish to make ahead. It freezes well and you can easily make two pies at a time to freeze one for later. Bake the pie as usual, then allow it to completely cool before wrapping with plastic wrap and then storing in an airtight container. Store in the fridge or freezer. To reheat from the fridge bake for 50 minutes, and if from frozen add at least 20 minutes.

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How to Store
- Serve: Store this pie after no more than 2 hours at room temperature. Keep warm in the oven if not serving right away.
- Store: Keep your pie in the refrigerator for up to 4 days. Cover in foil or place in a sealed container.
- Freeze: The pie can be frozen for up to 3 months. Cool completely and seal tightly with plastic wrap and foil or in an airtight container.
Variations
- Bacon: Bacon makes everything better! Dice up 4-6 slices of cooked bacon and mix in with your chicken and spinach mixture before baking.
- Meat: Instead of cooked chicken, you can use leftover chopped ham, turkey breast, or even ground beef. For a vegetarian version try baked tofu or veggie crumbles.
- Casserole: Instead of baking this dish as a pie, you can bake a chicken and spinach casserole. Pour the filling into a 9×13 pan and top with biscuit dough or spread a layer of Mashed Potatoes. Bake for 30-40 minutes, until biscuits (or potatoes) are golden brown and center is cooked.
- Veggies: You can add your favorite vegetables, like mushrooms, roasted red peppers, or swap the spinach for kale.
- Cheese: Use any shredded creamy cheese that you like in the chicken spinach filling. Smoked Gouda or smoked mozzarella would add a lot of flavor or try a spicy white cheese like Pepper Jack to bring some heat.
Related Recipes
More Hearty Easy Pot Pie Recipes

These photos have been used in previous versions of this post:


Your crust almost looks like puffed pastry. Wonder if that could be used on top.
thanks sabrina, so delicious and super easy
Love, love, love this recipe!
Thanks!
I wish you could do live recipes. We could click the link and literally watch you make the recipe. It is so much info before I actually get to the recipe. Very distracting!
Thanks for the feedback.
We altered the recipe a little… used fresh spinach and when sautéed used some green onions. We then used half shredded cheese (Italian blend) with half feta cheese. Oh and we cooked the chicken in lemon juice. My kids have declared this a win and want to save for future meals! Thanks so much for posting- is now a family “go to” recipe.
Yay!! Thank you for letting me know, Amanda.
This is such an amazing flavor combination! So delicious!
I’m so glad you enjoyed it!
Oh YUMMY! I’m loving this combo – chicken and spinach. And used fresh spinach from costco. Almost half a bag – it withered down in the heat and was a great way to use up these fresh greens. Thanks!
You’re welcome, Lisalia. Thanks for the 5 stars.
Everyone loved this! Even my kids!! Going to try to make the mini version next week.
Fantastic! Thanks for coming back to let me know, Heather.
Use flakey crust ……..better outcome
What brand of pie crust do you use–they always look perfect!
Sharon
Thank you! This one is an Immaculate Baking Pie Crust.
Can you use bagged spinach, if so how much do you think. This sounds good
You can use bagged spinach but you’ll want to sauté it first before adding.
This sounds like a winner! Do you think I could add a cup of leftover rice?
Thanks for another great recipe!
Sharon
Sure. Enjoy!
Sounds delicious! I intend to make it and wondered if fresh baby spinach can be used. Thanks!
Nancy I.
Yes but you’ll want to cook down the spinach first before adding. Enjoy!
Can you substitute broccoli for the spinach?
Yes 🙂
OMG, Sabrina this Chicken and Spinach Pie… Hmmmm
But my dear Sabrina, where is the recipe of the pie???
I have great necessary it, please, please!!!
Have a nice week!
Marianne
To make life easier, I used store bought pie crusts. Enjoy!