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

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 pie pan. Trim edges an
d 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 Alfredo sauce and a p
inch of nutmeg in bowl. Season with salt and pepper, to taste. Spread evenly over chicken
Place remaining crust over filling and crimp edges together. Cut three, 1-inch slits in to
p crust. Bake in center of oven 25 minutes or until crust is browned on top and filling is
piping hot.

Nutritional Information

No Nutritional Information Available


H-E-B Showtime, February 2012