Spinach Artichoke Chicken Pot Pie

Have you ever heard people say, “Go home Mother Nature, you’re drunk”? Well, that is how springtime in the mountains tends to feel. After a stint of 50F+ weather, we are back to a gloomy rainy/snowy week. The kind of weather that makes you just want to curl up on the couch with a good book.

This it is perfect meal to accompany this gloomy, dreary weather. It is comforting, warm & rich. Imagine the creamy, cheesy delicious flavor of spinach artichoke dip, combined with a chicken pot pie; guaranteed to cheer you up!

Spinach Artichoke Chicken Pot Pie

This dish is comforting, warm & rich. Imagine the creamy, cheesy delicious flavor of spinach artichoke dip, combined with a chicken pot pie; guaranteed to cheer you up!

3 from 2 votes

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Dinner, Lunch

Cuisine American

Servings 4 pot pies

Calories 914 kcal

Ingredients

  

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• 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
• 1 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

Instructions

 

• 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.

Nutrition

Calories: 914kcalCarbohydrates: 36gProtein: 29gFat: 71gSaturated Fat: 30gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 287mgSodium: 2550mgPotassium: 488mgFiber: 2gSugar: 4gVitamin A: 2238IUVitamin C: 4mgCalcium: 230mgIron: 3mg

Keyword artichoke, buffalo chicken, pot pie, spinach

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