Description
This Crispy Tuscan Chicken Pie is a dish that blends rustic Italian flavors with the comforting embrace of a savory pie, featuring tender chicken, sun-dried tomatoes, and spinach in a creamy, herb-infused sauce, all topped with a golden, crisp pastry.
Ingredients
2 tablespoons Olive Oil
1 ½ pounds Boneless Skinless Chicken Breasts, cut into ½-inch cubes
1 medium Yellow Onion, finely diced
3 cloves Garlic, minced
½ cup Sun-Dried Tomatoes (oil-packed), drained and chopped
5 ounces Fresh Spinach, roughly chopped
8 ounces Cream Cheese, softened
1 cup Whole Milk
½ cup Chicken Broth (low sodium)
1 teaspoon Dried Oregano
½ teaspoon Dried Basil
¼ teaspoon Red Pepper Flakes (optional)
Salt and freshly ground Black Pepper to taste
2 sheets Frozen Puff Pastry, thawed
1 large Egg, beate
Instructions
- Heat the olive oil in a large skillet and cook the chicken until golden brown and cooked through
- Sauté the onion until translucent, then add garlic and sun-dried tomatoes until fragrant
- Stir in cream cheese, then whisk in milk and chicken broth until smooth
- Season with herbs and spices, and add fresh spinach
- Combine the chicken with the creamy mixture and let cool
- Preheat oven to 400°F (200°C) and prepare pie crust with puff pastry
- Pour the filling into the pie crust and cover with the second sheet of pastry
- Make slits for steam and brush with egg wash
- Bake for 30-35 minutes until golden brow
Notes
Let the pie rest for 10-15 minutes after baking before slicing.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 100 mg