Chicken and Mushroom Pie with Spinach Salad

9 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 0
Chicken and Mushroom Pie with Spinach Salad

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

Bake, Cheese, Lunch, Main


Chicken and Mushroom Pie

1 deep dish frozen pie shell

1 ½ cups cooked chicken (can be from deli chicken, skinned and cut into bite-sized chunks).

2 tablespoons butter

2 tablespoons flour

1 ¼ cups 1% milk

1 cup chicken broth

½ cup frozen peas

½ cup fresh mushroom slices

1 teaspoon Mrs. Dash Italian seasoning

Spinach Salad

1 bag of baby spinach

Real bacon pieces

¼ cup crumbled feta cheese

Fruit in season – mangoes, strawberries, blueberries, etc.

Cashews or nut blend

Bottled poppy seed dressing


Chicken and Mushroom Pie

1. Take out pie crust and let come to room temperature. Preheat oven to 425F.

2. Debone ½ of a deli roaster chicken and cut into cubes.

3. Melt butter in large frying pan and add flour. Mix well.

4. Gradually add milk and the chicken broth. Cook until it starts to thicken.

5. Add cooked chicken and frozen peas. Continue to cook until thick.

6. Add mushroom slices and spice.

7. Pour chicken mixture into empty pie plate with no bottom crust.

8. Cover with thawed crust and seal all edges. Cut a few air vents.

9. Bake in oven for 10 minutes then reduce to 350F for 20 minutes.

10. Let pie stand 10 minutes before cutting.

Spinach Salad

1. Rinse spinach and spin dry.

2. Sprinkle with bacon bits, feta, fruit, nuts and poppy seed dressing.

See more: Bake, Cheese, Lunch, Main

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