Hot pie, cold night, zero regrets. That’s the whole pitch.
Chicken and spinach pie is one of those dishes that looks like you fussed for hours but really the oven did 90% of the work. A crackly Pillsbury crust on top and bottom (refrigerated dough is a public service, honestly), melty Sargento swiss, tender chicken, and spinach hanging out in the background being quietly nutritious.
The custard is the move. Eggs, milk, a whisper of nutmeg (do NOT skip this, it changes everything), garlic powder, salt, pepper. Whisk, pour, bake. 50 minutes later you’ve got a golden top and a creamy, herby middle that slices up like a dream.
How to Prevent a Soggy Bottom Crust
SQUEEZE that spinach like you mean it (every drop of water = sad soggy bottom). Brush the raw bottom crust with beaten egg white first…. it forms a moisture barrier that actually works!
Bake on a preheated sheet pan so the bottom hits heat the moment it enters the oven.
Can You Make This Pie Ahead?
- YES! Assemble the entire pie up to 24 hours ahead, covered tightly in the fridge on the pie plate. Bake it straight from cold…add 5-10 extra minutes to the bake time since it’s chilled.
- Freeze the unbaked pie wrapped in plastic AND foil for up to 2 months. Bake from frozen at 350°F for 75-80 minutes. (Cover the crust edges with foil if they brown too fast.)
- Baked leftovers keep 3-4 days in the fridge. Reheat slices at 325°F for 10-15 minutes to keep the crust from going soft. The microwave works in a pinch, but expect a soggy top.
- Already baked and want to freeze it? Cool it completely, wrap in foil, and freeze for 2 months. Thaw overnight in the fridge, then reheat at 325°F for 20 minutes.
Spinach is the sneaky moisture culprit here. Squeeze it bone DRY before assembling, whether you’re baking now or later, or you’ll end up with a soggy bottom crust that ruins the whole pie.
How to Tell When the Pie Is Done
- Watch for a GOLDEN BROWN top crust (pale = underdone, dark brown = too far)
- Use an instant-read thermometer in the CENTER… 165°F means the chicken is safely cooked
- Insert a thin knife in the middle. Clean? Done. Wet batter? Give it 5-8 more minutes
- The filling should look slightly JIGGLY in the very center (not liquid, not sloshing)
Trust those cues. The pie sets up as it rests, so pulling at golden + 165°F + slight jiggle means your slices will hold together instead of collapsing into a puddle.
Storage & Reheating Tips
STORE leftovers in the fridge for up to 3 DAYS, wrapped tight or sealed in an airtight container. The custard sets firm when chilled (which makes slicing *way* cleaner, honestly).
REHEAT at 350°F for 15 minutes to keep that crust CRISP. Microwave works in a pinch, but expect a soggy bottom. Freeze individual slices up to 2 months for quick future meals!
More From the Kitchen
- Jalapeño Popper Quiche
- Mediterranean Chicken Feta Pasta
- Hot Chicken Salad Casserole with Potato Chips
- Roasted Cabbage-Steak Spanakopita Melts
- Baked Greek Chicken with Rice
- Irresistible Pizza Pot Pies
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: Prep Ingredients and Preheat
- 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: Whisk the Egg Mixture
- 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: Layer the 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: Add Custard and Top Crust
- 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 and Rest
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
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- 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.