Spinach Artichoke Chicken Pot Pie
This dish is perfect for when you REALLY want some spinach artichoke dip…but want a way to rationalize having it for dinner. The leftovers are just as good as the first night, so it’s a perfect grab and go lunch option too. AND, it’s a one dish dinner. Win!
Spinach Artichoke Chicken Pot Pie
Serves 6
Ingredients
- 1 tbsp olive oil
- 1 medium sweet onion, chopped
- 1 lb chicken breast, chopped
- 8 oz frozen chopped spinach
- 8 oz frozen or canned artichoke hearts, chopped
- 4 oz cream cheese
- 6 oz sour cream
- 1 packet Hidden Valley Ranch dressing mix
- 2 tbsp mayonnaise
- 1 c. Parmesan cheese, grated
- 1 frozen puff pastry sheet
- 1 egg
Instructions
- Preheat oven to 400F.
- Saute onion in olive oil over medium high heat in large oven-proof saute pan
- Once onion is translucent, add chicken and saute until almost cooked through, stirring frequently.
- Add frozen spinach and artichoke hearts. Cook until spinach is warmed through.
- Add next four ingredients, stirring frequently until cream cheese is melted and all are incorporated.
- Add Parmesan cheese and stir to incorporate. Remove from heat.
- Mix egg with a splash of water in a small bowl to create an egg wash for the pastry.
- Unfold pastry and place on top of chicken mixture. If still frozen, you can quick defrost in the microwave in 15-30 seconds. Brush with egg wash.
- Bake for approximately 15 minutes, until pastry has puffed and is golden brown.
