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Spinach Artichoke Chicken Pot Pie

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 4 pot pies


  • 4 pot pie ramekins
  • 1 T canola oil
  • 4 boneless skinless chicken thighs, diced
  • 1 T salt
  • 1/2 T black pepper
  • 2 T butter
  • 1/4 C flour
  • 1/4 C white wine
  • 1 C chicken stock
  • 2 C heavy whipping cream
  • 1/2 C cream cheese
  • 1/4 C parmesan cheese
  • 1/2 C artichoke hearts chopped (squeeze dry with a towel to remove as much water as possible)
  • 1 C baby spinach
  • 2 T garlic minced
  • 1 T butter
  • 1 sheet of puff pastry cut into 4 rings (slightly larger than the top of your ramekins)
  • 2 eggs whisked
  • 2 T Parmesan cheese finely shredded


  • Preheat oven to 400F.
  • Heat 1 T canola oil in a large sauce pan over high heat.
  • Season the chicken with salt and pepper.
  • Sear the chicken on all sides, remove from pan and set aside.
  • Reduce heat to medium high, add the butter and flour. Stir until evenly combined.
  • Add 1/4 C white wine to the pan and cook until reduced by half.
  • Add the chicken stock, whisking until evenly combined with the roux.
  • Bring stock to a boil, then reduce to a simmer.
  • Once thickened, add heavy whipping cream, cream cheese and Parmesan cheese.
  • Bring to a boil, then reduce heat, whisking continuously. Season to taste with salt and pepper; you can add a pinch of paprika or cayenne if you would like a little spice.
  • Add the artichoke hearts, spinach, garlic and chicken to the sauce.
  • Use 1 T butter to oil the inside of the ramekins.
  • Stir chicken mixture and split evenly between the 4 ramekins.
  • Press one ring of puff pastry onto each ramekin.
  • Brush the top of each ramekin with an egg wash & a small amount of shredded Parmesan cheese
  • Bake at 400F for about 30 minutes, or until internal temperature reaches 165 and puff pastry is golden.