Roasted Chicken Pie Florentine

Prep Time:
15 minutes
Cook Time:
25 minutes
6 servings

H-E-B Showtime, February 2012


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

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

1/2mediumonion, chopped,

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

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

1pinchnutmeg, optional,

•salt & pepper,


1Heat oven to 375°F. Press one crust over the bottom of a 9-inch pie pan. Trim edges and crimp.

2Combine chopped chicken with onion and 1/2 cup Alfredo sauce in a bowl. Spread evenly over crust in pie pan.

3Squeeze spinach to remove all moisture; blend with remaining 3/4 cup Alfredo sauce and a pinch of nutmeg in bowl. Season with salt and pepper, to taste. Spread evenly over chicken mixture.

4Place remaining crust over filling and crimp edges together. Cut three, 1-inch slits in top 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

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