Mom's Chicken Pie

Sara Olofsson 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!"

Ingredients 1 h {{adjustedServings}} servings 574 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 38.7 g
  • 60%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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..
  2. 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.
  3. 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.
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Reviews 5

  1. 6 Ratings

Liz M

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.


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!


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.