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Nutrition Facts
Serving Size 258 g
(Approx. 6 Servings)
Amount Per Serving
Calories 560 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 1130 mg 47%
Total Carbohydrate 38 g 13%
Dietary Fiber 1 g 4%
Sugars 5 g
Protein 20 g
Vitamin A 170% Iron 10%
Vitamin C 2% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Chicken Pie Florentine
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

2 refrigerated H-E-B Pie Crust
2 cup(s) H-E-B Rotisserie Chicken Original, chopped
1/2 medium yellow onion, chopped
1 1/4 cup(s) H-E-B Light Alfredo Sauce, divided
10 Oz H-E-B Chopped Spinach, thawed
1/8 Tsp ground nutmeg
1/8 Tsp kosher salt
1/8 Tsp black pepper
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Heat oven to 375°F.
Press one crust over bottom of 9-inch pie pan. Trim edges and crimp.
Combine 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.
Place remaining crust over filling and crimp edges together. Cut three, 1-inch slits in top crust.
In bowl, blend spinach with remaining 3/4 cup Alfredo sauce, nutmeg, salt, and pepper in bowl. Spread evenly over chicken mixture.
Bake in center of oven until crust is browned on top and filling is piping hot.



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