Savory Chicken Pie W Ham Spinach and Swiss
Experience comfort food at its finest with this savory chicken pie featuring tender shredded chicken, smoky diced ham, sautéed spinach, and a generous blend of Swiss and cream cheese for a rich and creamy filling. Nestled between layers of flaky, golden pie crust, this hearty dish comes together with minimal prep time and bursts with flavor in every bite. Perfect for weeknight dinners or special gatherings, this recipe combines classic ingredients with a gourmet touch. A crispy egg wash finish and a luscious, bubbling filling make this pie irresistibly inviting—be sure to serve it warm for the ultimate cozy indulgence.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 cup Cooked ham, diced
- 2 cups Fresh spinach leaves, chopped
- 1 cup Swiss cheese, shredded
- 4 ounces Cream cheese, softened
- 2 tablespoons Milk
- 1 tablespoon All-purpose flour (for thickening)
- 2 sheets Refrigerated pie crusts
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, black pepper, and garlic powder. Cook in the skillet for about 5-7 minutes on each side, or until fully cooked. Remove from the skillet and allow to cool slightly. Shred the cooked chicken and set aside.
Using the same skillet, add the diced ham and cook for 2-3 minutes until lightly browned. Remove and set aside.
In the same skillet, add the chopped spinach and sauté for 1-2 minutes until wilted. Remove and set aside.
In a medium mixing bowl, combine the shredded chicken, cooked ham, sautéed spinach, shredded Swiss cheese, softened cream cheese, and milk. Stir together until evenly mixed. Sprinkle in the tablespoon of flour and mix again to slightly thicken the filling.
Roll out one of the refrigerated pie crusts and line a 9-inch pie dish with it.
Spoon the chicken and ham filling evenly into the pie crust.
Cover with the second pie crust, pinching the edges to seal. Trim any excess dough. Use a sharp knife to cut small slits in the top for steam to escape.
Brush the top crust with the beaten egg to create a golden, shiny finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 8286 mg | 360% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.9 g | ||
| Protein | 264.8 g | 530% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1417 mg | 109% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3026 mg | 64% | |
*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.
