Rating: 3.43 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

A super simple recipe for a pie that you can serve everyday. You can also trade the chicken for turkey, which may help you finish all the leftover Thanksgiving turkey!

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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
60 mins
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..

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  • Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.

  • Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.

Nutrition Facts

574 calories; protein 25.4g; carbohydrates 31.6g; fat 38.7g; cholesterol 90.5mg; sodium 348.9mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
10/09/2003
When I tried this I did squeeze out the spinach. I found the flavor to be really good and my husband loved it. Next time I'll add more mushrooms and as suggested in the previous review I'll saute them first. This has a really good flavor and nice presentation for little work. Thank you Sara! Read More
(10)

Most helpful critical review

Rating: 2 stars
11/14/2005
Not great though I sauteed instead of steamed the spinach drained and dried and still too much liquid. Little to no taste. The best part was the puff pastry. Won't use this one again. Read More
(11)
7 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
11/14/2005
Not great though I sauteed instead of steamed the spinach drained and dried and still too much liquid. Little to no taste. The best part was the puff pastry. Won't use this one again. Read More
(11)
Rating: 5 stars
10/09/2003
When I tried this I did squeeze out the spinach. I found the flavor to be really good and my husband loved it. Next time I'll add more mushrooms and as suggested in the previous review I'll saute them first. This has a really good flavor and nice presentation for little work. Thank you Sara! Read More
(10)
Rating: 3 stars
09/24/2003
Way too much liquid in the bottom of the casserole when I took it out of the oven. If I made it again I would not only drain the spinach I would squeeze it dry. I also would saute the mushrooms first to get the liquid out of them as well. The flavor was good and with these changes I might give it more stars next time. Read More
(9)
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Rating: 4 stars
11/16/2010
To thicken this up a bit more I would add mashed potatoes (made thick) probably a cup or so you could also use the mashed potatoes as a top instead of the puff pastry as well. I use fat free plain greek yogurt in place of sour cream in all of my cooking & it is a great substitute it is extra thick & creamy! Read More
(8)
Rating: 2 stars
10/14/2009
I like my flavors and this to me was very very bland. I even tried using Cream of Mushroom soup for added flavor instead of sour cream but still it was super 'BLAH'. Won't make again unless I can think of some serious herbs to add. Read More
(7)
Rating: 3 stars
12/01/2016
As written bland and would have been very watery. I sauted everything and squeezed the spinach dry so it wasnt an issue. This needs seasonings very badly... I added salt and pepper along the way and it wasn't enough. Onions and garlic would help as well as some spices... and I;d even season the puff pastry Read More
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