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Roasted Chicken Pie Florentine

H-E-B Showtime, February 2012



Quick and easy


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 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
H-E-B Showtime, February 2012

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