Easy Italian Chicken Pie
Transform dinner into a family-favorite feast with this Easy Italian Chicken Pie, a savory spin on classic comfort food that’s perfect for weeknights or special occasions. This recipe combines tender, seasoned chicken with a medley of sautéed garlic, onions, red bell peppers, and vibrant baby spinach, all enveloped in a creamy Parmesan-infused sauce. Encased in a buttery, flaky pie crust and brushed with a golden egg wash, the pie offers a delightful contrast of textures and flavors. With just 20 minutes of prep time and straightforward steps, this dish is a quick yet impressive way to elevate dinnertime. Serve this Italian-inspired chicken pie alongside a crisp green salad or roasted vegetables for a complete, crowd-pleasing meal. Keywords: Italian chicken pie, creamy chicken pie, easy chicken dinner, savory pie recipe, Italian comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 pieces garlic cloves
- 1 medium yellow onion
- 1 medium red bell pepper
- 2 cups baby spinach
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 1 pkg (2 rolled crusts) pie crust
- 1 large egg
- 1 tablespoon water
Instructions
Preheat the oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, and Italian seasoning. Sear them in the skillet until golden brown on each side, about 4 minutes per side. Remove from skillet and set aside.
In the same skillet, heat the remaining tablespoon of olive oil. Sauté minced garlic, diced onion, and diced red bell pepper until softened, about 5 minutes.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Stir in the all-purpose flour and cook for 1 minute to eliminate the raw flour taste.
Gradually add the chicken broth while stirring to create a smooth sauce. Then, stir in the heavy cream and Parmesan cheese. Cook for 2-3 minutes until the mixture thickens. Set aside.
Shred or dice the seared chicken and add it to the sauce mixture. Mix well to combine.
Roll out one pie crust onto a 9-inch pie dish. Trim any excess edges.
Pour the chicken and vegetable filling into the prepared pie crust.
Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut 2-3 small slits in the top crust to allow steam to escape.
In a small bowl, whisk the egg with water. Brush the egg wash over the top crust for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden and flaky.
Let the pie rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 142.2 g | 52% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.5 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 418 mg | 32% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
