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Roasted Chicken Pie Florentine

H-E-B Showtime, February 2012

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2 reviews

Family-friendly

Quick and easy

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

Instructions

Heat oven to 375°F. Press one crust over the bottom of a 9-inch pie 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 Alfredo sauce and a pinch of nutmeg in bowl. Season with salt and pepper, 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 until crust is browned on top and filling is piping hot.

Nutritional Information

No Nutritional Information Available

Source:

H-E-B Showtime, February 2012