Savory Chicken Pie W/Ham, Spinach and Swiss
"All baked into a double crust pie in a creamy swiss cheese sauce! Serve with mashed potatoes and vegetables."
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 pastry for a double-crust 9-inch pie
- 3 tablespoons butter
- 1⁄4 cup finely chopped onion
- 3 tablespoons flour
- 1 teaspoon dry mustard
- 1⁄8 teaspoon pepper
- 2 cups milk
- 1 1⁄2 cups cubed cooked chicken, 1/2-inch pieces
- 1 1⁄2 cups cooked ham, 1/2-inch pieces
- 1 (4 ounce) can sliced mushrooms, drained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1⁄2 cups shredded swiss cheese
directions
- Line 9" pie plate with pastry. Set aside.
- In 2 quart saucepan, melt butter and onion, saute til tender.
- Blend in flour, mustard and pepper.
- Cook stirring constantly over medium heat, 1 minute.
- Gradually stir in milk.
- Cook, stirring constantly til mixture boils and thickens.
- Cook 1 minute more.
- Remove from heat.
- Add in rest of ingredients, stirring, til cheese melts.
- Pour into pastry-lined pie plate.
- Cover with top crust, seal edges, flute.
- Cut slits to vent.
- Bake in 400º oven for 35 minutes, or til crust is golden brown.
- Let stand at least 20-30 minutes before serving.
- 6-8 servings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Used leftover Chicken and Ham from Christmas- was easy and delicious! I did saute my fresh mushrooms and the chopped ham a little, just to get some extra caramelization, but everything else was exactly as directed. A lovely pie! -
This is a fantastic recipe...and a sneaky way to get some greens into my husband! The in-laws came into town the next day and we fought over the last piece! Very, very, good, thanks for posting this recipe.
-
Delicious and savory pie. I omitted the mushrooms. I also found that the pie has to sit about 20 minutes at least to 'firm-up' and be more slice-able. Growing, hungry son had two portions and I'm going to sneak a small 2nd piece myself now from the fridge. I wonder if it could be made 1-crust style, like quiche?
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
