Chicken, Artichoke and Spinach Turnovers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Artichoke Chicken Pot Pie is an easy hand pie recipe stuffed with shredded chicken, artichokes, spinach, red onion, cheese and zesty Italian dressing.
- 14 ounces artichoke hearts drained and coarsely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon pepper
- 1 garlic clove crushed
- 2 cups spinach leaves chopped
- 1/3 cup red onion chopped
- 1 cup shredded chicken
- 3/4 cup Italian cheese shredded
- 1 tablespoon Italian salad dressing
- 2 refrigerated pie crusts
- Cooking Spray
Preheat oven to 400 degrees.
Combine artichokes though salad dressing in a medium mixing bowl.
Roll out pie crusts onto a lightly floured surface. Cut each crust into fourths.
Spoon artichoke mixture into the center of 4 slices. Top with a matching size slice of pie dough. Crimp edges with a fork to seal.
Transfer turnovers to a parchment lined baking sheet. Bake for 12 minutes. Pie crust will not change too much in appearance. They might be lightly browned.
Remove and allow to cool slightly. Enjoy!
Calories: 635kcal | Carbohydrates: 49g | Protein: 19g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 1055mg | Potassium: 267mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2400IU | Vitamin C: 26.2mg | Calcium: 100mg | Iron: 3.5mg