Baked Chicken and Spinach Pie

Finding a dinner that’s both comforting and satisfying without spending hours in the kitchen can feel impossible, especially on those busy weeknights when everyone’s hungry and you’re short on time. Plus, getting something on the table that actually uses up ingredients from your fridge before they go bad? That’s a whole other challenge.

That’s where this chicken and spinach pie comes in handy: it’s warm and filling, uses simple ingredients you probably already have, and comes together much easier than you’d think. The flaky crust does most of the work for you, and the creamy filling with chicken, spinach, and swiss cheese makes it feel like a special meal without the fuss.

What Kind of Chicken Should I Use?

The great thing about this recipe is that it’s pretty flexible when it comes to the chicken. You can use leftover rotisserie chicken from the store, which is a huge time-saver and adds nice flavor to your pie. If you prefer to cook your own, poached or baked chicken breast works perfectly – just make sure it’s fully cooked and cooled before you cube it up. You can even use leftover grilled chicken if that’s what you have on hand, though keep in mind any seasoning on it will carry over into the pie.

Options for Substitutions

This chicken and spinach pie is pretty forgiving when it comes to swaps:

• Chicken breast: You can use rotisserie chicken to save time, or swap in cooked turkey breast. Leftover chicken thighs work great too and add a bit more flavor.
• Frozen spinach: Fresh spinach works perfectly – you’ll need about 1 pound. Just sauté it until wilted, then squeeze out the excess water before adding it to the pie. You can also try frozen kale for a different twist.
• Swiss cheese: Gruyere gives a similar nutty flavor, or you can use cheddar, mozzarella, or even a blend of whatever cheese you have in the fridge.
• Pie crusts: Store-bought is convenient, but homemade works just as well if you have the time. You can also use puff pastry for a flakier texture.
• Milk: Heavy cream makes the filling richer, while half-and-half is a nice middle ground. In a pinch, any milk you have on hand will do the job.

Watch Out for These Mistakes While Baking

The biggest mistake with chicken and spinach pie is not squeezing out enough water from the thawed spinach, which will make your filling watery and cause a soggy bottom crust – use a clean kitchen towel or paper towels to really wring it out until no more liquid comes out.

Another common error is forgetting to cut vents in the top crust, which traps steam inside and can make your pie explode or turn out gummy instead of flaky.

To avoid a pale, undercooked bottom crust, place your pie on a preheated baking sheet on the lower oven rack, and if the edges start browning too quickly, cover them with strips of aluminum foil halfway through baking.

Finally, let the pie rest for at least 15 minutes after removing it from the oven – cutting into it right away will cause all the filling to run out, leaving you with a messy slice instead of a neat portion.

What to Serve With Chicken and Spinach Pie?

This chicken and spinach pie is pretty filling on its own, so I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette is my go-to – something with mixed greens, cherry tomatoes, and cucumber to balance out the richness of the pie. Roasted vegetables like carrots, Brussels sprouts, or green beans also work really well alongside a slice of this pie. If you want something even easier, a bowl of tomato soup or a simple fruit salad makes for a nice, lighter pairing that won’t weigh you down.

Storage Instructions

Store: Once your chicken and spinach pie has cooled down, cover it tightly with plastic wrap or aluminum foil and keep it in the fridge for up to 4 days. You can also slice it into individual portions first, which makes grabbing a quick lunch or dinner super easy during the week.

Freeze: This pie freezes really well, either whole or in slices. Wrap it tightly in plastic wrap, then again in foil to prevent freezer burn, and it’ll keep for up to 3 months. I like to freeze individual slices so I can pull out just what I need.

Reheat: To warm up refrigerated pie, heat it in a 350°F oven for about 15-20 minutes until heated through. If reheating from frozen, let it thaw in the fridge overnight first, or add an extra 10-15 minutes to the oven time. The microwave works too, but the crust won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 110-125 g
• Fat: 110-125 g
• Carbohydrates: 115-130 g

Ingredients

For the base:

• 2 pie crusts (I always use Pillsbury refrigerated crusts for the best flaky texture)

For the filling:

• 2 1/4 cups chicken (cubed into 1/2-inch pieces)
• 10 oz spinach (thawed and squeezed dry to prevent a soggy crust)
• 1 1/4 cups swiss cheese (I prefer Sargento shredded for better melting)
• 2 eggs
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step 1: Prepare Mise en Place and Preheat Oven

• 2 1/4 cups chicken
• 10 oz spinach
• 1 1/4 cups swiss cheese
• 2 pie crusts

Preheat your oven to 350°F.

While the oven heats, cut the chicken into ½-inch cubes and set aside.

Make sure your spinach is fully thawed and squeezed dry—this is crucial to prevent a soggy crust, so don’t skip this step.

Shred the cheese if not already done, and have both pie crusts out of the refrigerator so they can come to room temperature slightly, making them easier to work with.

Step 2: Create the Custard Base

• 2 eggs
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

In a medium bowl, whisk together the eggs, milk, garlic powder, nutmeg, salt, and black pepper until fully combined and smooth.

This custard will bake into a creamy, flavorful base that holds the filling together.

Set aside.

Step 3: Assemble the Pie with Filling

• 1 pie crust
• cubed chicken from Step 1
• thawed spinach from Step 1
• shredded cheese from Step 1

Place one pie crust into a 9-inch pie dish.

In a large bowl, combine the cubed chicken, squeezed spinach, and shredded cheese—I like to use my hands to gently mix these together so the cheese distributes evenly throughout.

Spread this mixture evenly over the bottom crust, leaving about ½ inch of space from the edge.

This spacing gives room for the custard to be poured in without overflowing.

Step 4: Pour Custard and Top the Pie

• custard mixture from Step 2
• 1 pie crust

Carefully pour the custard mixture from Step 2 over the chicken and spinach filling, distributing it evenly across the entire surface.

Place the second pie crust on top and gently press the edges together to seal.

Trim any excess dough hanging over the edge, then cut 4-5 small slits in the top crust—these vents allow steam to escape during baking and prevent the crust from puffing up unevenly.

Step 5: Bake Until Golden

Place the pie on a baking sheet (this catches any drips and makes oven cleanup easier) and bake for 50 minutes, or until the top crust is golden brown and a knife inserted into the center comes out clean.

The pie will continue to set slightly as it cools, so don’t overbake—a slightly jiggly center is fine when it comes out of the oven.

Let the pie rest for 10 minutes before slicing; this allows the filling to set up properly and makes serving much cleaner.

Baked Chicken and Spinach Pie

Delicious Baked Chicken and Spinach Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 6 slices

Calories: 1950

Ingredients Method

Ingredients

  

For the base

• 2 pie crusts (I always use Pillsbury refrigerated crusts for the best flaky texture)

For the filling

• 2 1/4 cups chicken (cubed into 1/2-inch pieces)
• 10 oz spinach (thawed and squeezed dry to prevent a soggy crust)
• 1 1/4 cups swiss cheese (I prefer Sargento shredded for better melting)
• 2 eggs
• 1 cup milk
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Preheat your oven to 350°F. While the oven heats, cut the chicken into ½-inch cubes and set aside. Make sure your spinach is fully thawed and squeezed dry—this is crucial to prevent a soggy crust, so don't skip this step. Shred the cheese if not already done, and have both pie crusts out of the refrigerator so they can come to room temperature slightly, making them easier to work with.
2. In a medium bowl, whisk together the eggs, milk, garlic powder, nutmeg, salt, and black pepper until fully combined and smooth. This custard will bake into a creamy, flavorful base that holds the filling together. Set aside.
3. Place one pie crust into a 9-inch pie dish. In a large bowl, combine the cubed chicken, squeezed spinach, and shredded cheese—I like to use my hands to gently mix these together so the cheese distributes evenly throughout. Spread this mixture evenly over the bottom crust, leaving about ½ inch of space from the edge. This spacing gives room for the custard to be poured in without overflowing.
4. Carefully pour the custard mixture from Step 2 over the chicken and spinach filling, distributing it evenly across the entire surface. Place the second pie crust on top and gently press the edges together to seal. Trim any excess dough hanging over the edge, then cut 4-5 small slits in the top crust—these vents allow steam to escape during baking and prevent the crust from puffing up unevenly.
5. Place the pie on a baking sheet (this catches any drips and makes oven cleanup easier) and bake for 50 minutes, or until the top crust is golden brown and a knife inserted into the center comes out clean. The pie will continue to set slightly as it cools, so don't overbake—a slightly jiggly center is fine when it comes out of the oven. Let the pie rest for 10 minutes before slicing; this allows the filling to set up properly and makes serving much cleaner.