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Roasted Chicken Pie Florentine
Prep Time:
15 minutes
Cook Time:
25 minutes
Makes:
6 servings
Ingredients

1 pkg. (two 9-inch) refrigerated pie crusts

2 c. H-E-B Rotisserie Chicken, chopped (or any chopped, cooked chicken
)

1/2 medium onion, chopped

1 1/4 c. prepared Alfredo sauce, divided use

1 pkg. (10 oz.) H-E-B Frozen Chopped Spinach, thawed

1 pinch nutmeg, optional

• salt & pepper

Directions


Heat oven to 375°F. Press one crust over the bottom of a 9-inch pi
e pan. Trim edges and crimp.
Combine chopped chicken with onion and 1/2 cup Alfredo sauce in a bowl
. Spread evenly over crust in pie pan.
Squeeze spinach to remove all moisture; blend with remaining 3/4 cup A
lfredo sauce and a pinch of nutmeg in bowl. Season with salt and peppe
r, to taste. Spread evenly over chicken mixture.
Place remaining crust over filling and crimp edges together. Cut three
, 1-inch slits in top crust. Bake in center of oven 25 minutes or unti
l crust is browned on top and filling is piping hot.

Nutritional Information


No Nutritional Information Available


Source


H-E-B Showtime, February 2012