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spinach-artichoke-pot-pie

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
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
  

  • 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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