Chicken Spinach Skillet Pie

Today is the first day of Spring, and National Poultry Day. Hubby and I are getting the garden started early this year. We want to get a jump on fresh vegetables. We are especially anxious for this year’s tomato crop. I see sauces and salads in our future.

In the meantime, let’s embrace National Poultry Day with a delicious Skillet Pie. The secret to this pie is using nice chunks of cooked chicken and plenty of spinach. Of course a kiss of Red Pepper Flakes isn’t bad either.

I gotta admit, I love cooking in a cast iron skillet. It’s great for just about anything. I especially love the way the skillet can go from stove top to oven without blinking an eye. Just remember to properly care for your skillet and it will love you for life.

Chicken Spinach Skillet Pie
3 cups cooked Chicken, cubed
1 Refrigerated Pie Crust
1 (15 oz) jar Alfredo Sauce
2 teaspoons Italian Seasoning
1/4 teaspoon Red Pepper Flakes
3 cups fresh Baby Spinach Leaves
1 tablespoon Butter, melted

Note: Approximately 1 to 1-1/2 pounds of chicken breasts will yield 3 cups of cubed chicken. Chicken can be fried or poached or cooked in the pressure cooker. Canned chicken is okay, but not as chunky as cubed breast meat.

Cook chicken as desired, let cool and cube. (If you’ve cooked the breast in an oven-proof skillet, it’s already nicely seasoned with browned bits of chicken that will add depth to the dish).

Remove pie crust from the refrigerator, let crust softened as directed on the box. Spray a 10-inch ovenproof skillet such as a cast iron skillet with cooking spray, set aside.

Heat oven to 425 degrees.

In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Cube the chicken, add to the sauce. Stir in spinach. Spoon mixture into the prepared skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.

Bake in the heated oven for 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165 degrees in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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