Chicken and Spinach Pie

by Sabrina Snyder

Published on Last updated

27 Comments

5 from 5 votes
8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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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

Dinner, then Dessert

Chicken and Spinach Pie

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!
Yield 8 servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main
Cuisine American
Author Sabrina Snyder
Slice of Chicken Spinach Pie on plate
PrintRate

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

Calories: 315kcal | Carbohydrates: 22g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 267mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 0.5mg | Calcium: 164mg | Iron: 1mg

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Table of contents

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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.

Spinach and Chicken Pie top-down on cake stand

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

  1. Prep time

    Preheat the oven to 350 degrees and line a 9-inch springform pan with pie crust.

  2. 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.

  3. Baking time

    Add the second pie crust on top, and cut slits in the surface to vent. Bake for 50 minutes.
    Chicken Spinach Pie in springform pan

Nutritional Facts

Nutrition Facts
Chicken and Spinach Pie
Amount Per Serving
Calories 315 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 79mg26%
Sodium 267mg12%
Potassium 240mg7%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 241IU5%
Vitamin C 0.5mg1%
Calcium 164mg16%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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.

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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.

More Hearty Easy Pot Pie Recipes

Collage of baked pot pie whole, with slices removed and plated slice

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

Chicken Spinach Pie slice on plate
Spinach Pie cut in half on cake stand

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. 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!

    Reply

  5. 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.

    Reply

  7. 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!

    Reply

  12. This sounds like a winner! Do you think I could add a cup of leftover rice?
    Thanks for another great recipe!
    Sharon

    Reply

  15. 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

    Reply