Spinach artichoke dip is one of my all time favorite snacks. I love to make it at home and also order it as an appetizer in restaurants. It’s pure comfort food to me. When I heard about the impending snow storm, I wanted to take it a step further down the comfort food road. I decided to make a riff on the dip, mix it with chicken and nestle it in flaky pie crust! This spinach artichoke chicken pie is such a show stopper. I also had Easter in mind when I worked on this recipe. Since Marc and I have given up pork and beef, it’s a perfect main course for the table.
I fell in love even more when I bit in. The crust was so buttery, crisp and flaky. Then the filling was this perfect combo of my favorite dip and chicken. It also reminded me of chicken pot pie, which was perfect. This was just the comfort food I wanted on these cold days! Hope you all love it too. xoxo
This recipe for spinach artichoke chicken pie is such a showstopper! It's a riff on the famous dip mixed with chicken nestled in an incredible, flaky herb crust.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 2 sticks butter cold and cubed
- 3/4 cups ice water
- 1 dash olive oil
- 1 can artichokes 14 ounce size, drained and roughly chopped
- 1 cup baby spinach roughly chopped
- 3 cloves garlic minced
- 1 tablespoon fresh basil roughly chopped
- 1 pound ground chicken
- 1/4 teaspoon dried onion
- 1 pinch salt
- 1 pinch crushed red pepper
- 1 tablespoon white wine
- 1 tablespoon chicken stock
- 3/4 cup ricotta cheese
- cooking spray for the pie pan
- 1 tablespoon milk
- First, make the crust. Whisk the flour, salt, garlic powder, parsley, and thyme together in a big mixing bowl. Then use a pastry cutter to cut in all of the butter until it becomes pebbly. Finally, stir in the ice water until it comes together into a soft dough. Bring it together into a ball with your clean hands, then cut it in half. Place each half on their own big piece of plastic wrap and pat them out into discs. Wrap each disc completely in plastic and chill them for 30-45 minutes. While the pie dough chills, work on the filling.
- Heat the olive oil in a large skillet. Add the artichokes, spinach, garlic and basil and let them get fragrant for a couple of minutes. Then add the chicken, mixing it with the veggies while you break it up. While the chicken cooks, season it with the dried onion, salt and crushed red pepper. Once it is cooked, pour in the white wine and chicken stock. Let the whole mixture simmer until the liquid is gone for about 8 minutes. Finally, take the pan off of the heat and stir in the ricotta. Let the mixture cool while you get ready to bake.
- Pre-heat the oven to 400 and spray a 9 inch pie pan with cooking spray. Take out the first disc of dough and turn it out onto a clean, floured surface. Roll it out into a 10 inch disc, then roll it around the rolling pin and unroll it over the pie pan. Press it firmly into the pan, leaving the edges to hang over the sides of the plate. Spoon the filling into the crust and press it into a firm, even layer. Then take the second disc of dough out and roll it into another 10 inch disc. Place it on top of the filling and crimp the edges together firmly with the edges of the bottom disc.
- Use a fork to press the edges really firmly together and make them look nicer. Then brush the top all over with the milk. Poke holes with the fork all over the top to vent the pie, then place it on a baking sheet to catch any potential bubbling over. It also makes it easier to take in and out of the oven. Bake the pie for about 30 minutes until the top is golden. Let it cool for 5 minutes or so, then slice and serve immediately! Enjoy!!