Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 4 cups fresh spinach, chopped
- 1 refrigerated pie crust
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, thyme, salt, and black pepper to the skillet. Cook until the onion is soft, about 5 minutes.
4. Sprinkle the flour over the chicken mixture and stir to combine. Cook for 1 minute.
5. Slowly pour in the chicken broth and heavy cream, stirring constantly. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
6. Add the chopped spinach to the skillet and stir until wilted, about 2 minutes.
7. Pour the chicken and spinach mixture into the pie dish.
8. Unroll the pie crust and place it over the top of the pie dish. Trim the edges and crimp with a fork to seal.
9. Brush the beaten egg over the top of the pie crust.
10. Cut a few slits in the top of the pie crust to allow steam to escape.
11. Bake for 35-40 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 20g
Saturated Fat: 8g
Cholesterol: 120mg
Sodium: 570mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 2g
Protein: 25g
Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
Variations:
- Add diced potatoes or carrots to the chicken mixture for added texture and flavor.
- Use a different type of cheese, such as cheddar or Swiss, instead of Parmesan.
Tips and tricks:
- Make sure to chop the spinach finely so that it wilts evenly.
- If the pie crust starts to brown too quickly, cover it with foil for the remaining baking time.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pie, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a few sprigs of fresh thyme or parsley for garnish.
Garnishes:
Fresh thyme or parsley
Pairings:
Serve the pie with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the filling is too thin, add a little more flour to thicken it.
- If the crust is not browning evenly, rotate the pie dish halfway through baking.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
The history of chicken pie can be traced back to medieval times, when pies were a popular way to preserve meat and vegetables.
Flavor profiles:
This chicken and spinach pie has a creamy, savory filling with a flaky, buttery crust.
Serving suggestions:
Serve the pie warm with a side salad or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Herby, Rich, Creamy, Comforting