Roasted Chicken Pie Florentine
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
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.
No Nutritional Information Available
H-E-B Showtime, February 2012