Artichoke Chicken Pot Pie

Looking for a fun, new dinner idea? Check out my Artichoke Chicken Pot Pie!

Artichoke Chicken Pot Pie is an easy hand pie recipe stuffed with shredded chicken, artichokes, spinach, red onion, cheese and zesty Italian dressing.

Let’s also discuss that my Artichoke Chicken Pot Pies aren’t your traditional chicken pot pie filling; creamy base, peas, carrots and other hearty vegetables with chunks of chicken. This ain’t your mama’s pot pie!

Instead, these bad boys use a flaky, pre-made pie crust filled with shredded chicken, artichokes, red onion, cheese and spinach all seasoned with Italian dressing.

I actually don’t care that much for the creamy base of a traditional pot pie, but I love the buttery crust. Most seem to be made with a “cream of something” soup that just doesn’t entice me much.

Update… I have since made a Chicken Pot Pie Casserole that is pretty tasty…

Even in dishes that call for it, like my FTuna Noodle Casserole, I make my own cream based sauce instead of using the canned cream stuff.

For the shredded shredded chicken there are a couple of choices. Frozen strips, thawed and then shredded work well. A store bought rotisserie chicken does the trick too.

Leftover chicken, grilled or lightly seasoned is perfect. On this occasion I had none of the above, so I baked a large chicken breast in the oven and then shredded it.

PRO TIP: Use a low moisture cheese to reduce the potential for liquid releasing making your crust soggy.

I generally keep shredded chicken in the freezer for occassions just like this. The goal here is simplicity and ease, but also super tasty. I don’t like wasting calories on crappy food.

Artichoke Chicken Pot Pie also freezes well. You can make them and freeze uncooked or cook and freeze individually.

I also like to dip mine in sauce. Creamy Italian Dressing is ideal, but Alfredo also works well. Serve with a nice Kale Salad for a full meal.

More Dinner Recipes

• Cheesy Pesto Pasta Bake
• Lemon Artichoke Pesto
• Pesto Pizza Recipe
• Hearts of Palm Cakes 
• Peperoncini Sausage Stromboli 

Questions you might have about how to make Artichoke Chicken Pot Pies:

Are these pot pies or hand pies? Well, technically they are probably hand pies, but the definition of pot is a type of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry. (Wikipedia), and this dish meets those criteria.

Can I freeze these individual pot pies? Artichoke Chicken Pot Pie also freezes well. You can make them and freeze uncooked or cook and freeze individually.

Why are my pot pies soggy? Two things may have gone wrong. The first is not draining the artichokes well enough. You need to drain and even go a step further by rolling them on paper towels. Any leftover liquid can be released and make your pie crust soggy.

The other reason is steam. If you don’t poke adequate holes in the top of the crust, steam can’t release resulting in a sorry crust.

Artichoke Chicken Hand Pie Recipe

5 from 1 vote

Artichoke Chicken Pot Pie is an easy hand pie recipe stuffed with shredded chicken, artichokes, spinach, red onion, cheese and zesty Italian dressing.

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

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Servings: 4

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Equipment

• Garlic press
• Parchment Paper
• Box Grater

Ingredients

• 14 ounces artichoke hearts , drained and coarsely chopped
• 1 cup shredded chicken
• 1 cup spinach leaves , chopped
• 3/4 cup low moisture mozzarella , shredded
• 1/3 cup red onion , chopped
• 1 garlic clove , minced
• 1 tablespoon Italian salad dressing
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon pepper
• 2 refrigerated pie crusts

Instructions

• Preheat the oven to 400°F.
• In a medium mixing bowl, combine the drained and chopped 14 ounces artichoke hearts, 1 cup shredded chicken, chopped 1 cup spinach leaves, shredded 3/4 cup low moisture mozzarella, chopped 1/3 cup red onion, minced 1 garlic clove, 1 tablespoon Italian salad dressing, 1/4 teaspoon fine sea salt 1/4 teaspoon pepper .
• Roll out the 2 refrigerated pie crustsonto a lightly floured surface. Cut each crust into halves.
• Evenly spoon the artichoke mixture into the center. Fold over like a calzone and crimp the edges using a fork.
• Transfer the turnovers to a parchment lined baking sheet. Bake for 12-14 minutes. Pie crust should be lightly browned.
• Remove and rest for 5 minutes before serving.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 635 kcal, Carbohydrates: 49 g, Protein: 19 g, Fat: 39 g, Saturated Fat: 9 g, Cholesterol: 31 mg, Sodium: 1055 mg, Potassium: 267 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 2400 IU, Vitamin C: 26.2 mg, Calcium: 100 mg, Iron: 3.5 mg

Author: Chef Jessica Formicola

Calories: 635

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: chicken pot pie, hand pie recipe, savory hand pie

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