Spinach Artichoke Chicken Pot Pie

Spinach Artichoke Chicken Pot Pie

Preparation Time: 15 min
Cooking Time: 45 min
Serves 4

  • 4 tbsp butter
  • 1 small onion chopped
  • 2 garlic cloves chopped
  • 2 boneless chicken breasts, cubed
  • 2 cups mixed vegetables
  • 1 can Reese® Quartered Artichoke Hearts  
  • 1 tsp black pepper
  • 1 tsp red chili flakes
  • 1/2 tsp Italian seasoning
  • 1 bouillon chicken cube
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 cups baby spinach 
  • 2 tbsp soy sauce
  • 1 tbsp vinegar
  • 3 tbsp plain flour
  • 2 cups milk
  • 4 tsp cream
  • 2 sheets of puff pastry 
  • 1 egg beaten (for egg wash)


Spinach and Artichoke Chicken Pot Pie featuring Reese Quartered Artichokes is classic comfort, reimagined! Our tender Reese Quartered Artichokes bring a savory, earthy note to this hearty recipe. Crust us, this is going to be the new family favorite!


1. Heat oven to 425°F. Prepare a baking dish with one layer of puff pastry and set aside.
2. In a wok, sauté butter, onion, and garlic, on low heat for about 5 minutes until fragrant.
3. Add in chicken, mixed vegetables, Reese Quartered Artichoke Hearts, spinach, spices, soy sauce, and vinegar, cook for 7-8 minutes on medium heat until chicken is cooked.
4. Gradually stir in flour, milk and cream; Cook 5-7 min until the mixture thickens.
5. Add the filling to the baking dish, add top with the second puff pastry sheet. Slit the middle of the pie and seal the edges.
6. Brush the dough with egg wash, cut a few slits, sprinkle some Italian seasoning and bake at 425°F for 25-30 mins until the crust is golden brown.