Chicken Spinach Pie With Potato Crust Recipes

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CHICKEN SPINACH FETA PIE RECIPE BY TASTY



Chicken Spinach Feta Pie Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic, greek oregano, olive oil, ricotta cheese, frozen spinach, feta cheese, green onion, eggs, fresh dill, phyllo dough, butter, red onion, kalamata olive, tomato

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

4 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 tablespoon greek oregano
2 tablespoons olive oil
½ cup ricotta cheese
2 cups frozen spinach, thawed, chopped
1 cup feta cheese, crumbled
½ cup green onion, chopped
2 eggs, beaten
2 tablespoons fresh dill, chopped
1 package phyllo dough
1 cup butter, melted
1 cup red onion, diced
½ cup kalamata olive, chopped
1 cup tomato, diced

Steps:

  • Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
  • Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
  • Preheat oven to 400°F (200°C).
  • To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
  • Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
  • Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
  • Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
  • Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
  • Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
  • Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
  • Let rest at room temperature for at least 30 minutes.
  • Remove the pie from the springform pan, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 575 calories, Carbohydrate 12 grams, Fat 42 grams, Fiber 2 grams, Protein 35 grams, Sugar 4 grams

CHICKEN POT PIE WITH MASHED POTATO CRUST



Chicken Pot Pie with Mashed Potato Crust image

Provided by Kate

Categories     Dinner

Time 1h20m

Number Of Ingredients 17

4 medium Yukon Gold potatoes, quartered
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
2 scallions, chopped
2 tablespoons butter
1/2 red onion, chopped
4 tablespoons flour
2 cups chicken broth
2 cups diced carrots
2 cups diced celery
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sage
1/2 cup milk
2 cups cooked and shredded chicken

Steps:

  • If you are cooking the pot pies immediately, preheat the oven to 375.
  • Start by making the potatoes: put the potatoes into a saucepan, cover them with water and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.
  • Add 4 tablespoons of butter and 1 teaspoon salt. Mash with a potato masher and then add the pepper and the milk. Stir in half the scallions and set aside.
  • In another large saucepan, melt 2 tablespoons of butter over medium high heat. Add the onions and stir until they are starting to turn tender, about 3 minutes.
  • Whisk in the flour, followed by the chicken broth. Simmer for 5 minutes.
  • Add the carrots, celery, 1 teaspoon salt and the sage. Simmer for another 5 minutes.
  • Add the milk and the chicken and simmer for another 5 minutes.
  • Spoon the chicken mixture into one large casserole or individual casseroles. Top with the mashed potatoes, spreading them to the sides of the casserole. At this point you can put them in the fridge if you are baking them later, just let them come to room temperature before you bake.
  • Place the casserole on a rimmed baking dish and bake for 30 minutes. Cool slightly, garnish with remaining scallions and serve!

Nutrition Facts : Calories 537 calories, Sugar 9.1 g, Sodium 1800.5 mg, Fat 23.7 g, SaturatedFat 12.8 g, TransFat 0 g, Carbohydrate 55.8 g, Fiber 7.9 g, Protein 26.5 g, Cholesterol 104.5 mg

BROCCOLI QUICHE WITH MASHED POTATO CRUST



Broccoli Quiche with Mashed Potato Crust image

A great way to use up some broccoli in a tasty quiche with a very different, easy crust.

Provided by stackhawkley

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h35m

Yield 5

Number Of Ingredients 12

2 large potatoes, peeled
2 cups chopped fresh broccoli
¼ cup milk
¼ teaspoon salt
1 tablespoon olive oil
½ onion, chopped
1 cup shredded Cheddar cheese
3 eggs
1 cup milk
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and set aside.
  • Mash the potatoes with milk and salt. Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
  • Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper and nutmeg. Pour over broccoli and cheese.
  • Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 320.1 calories, Carbohydrate 33.5 g, Cholesterol 140.2 mg, Fat 14.7 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 6.9 g, Sodium 574.9 mg, Sugar 5.7 g

POTATO-CRUST CHICKEN QUICHE



Potato-Crust Chicken Quiche image

Shredded hash browns form the golden crust in this comforting quiche shared by reader Halina D'Arienzo from Murells Inlet, South Carolina. "Sometimes I'll substitute diced cooked ham, flaked tuna or sliced mushrooms for the chicken in this favorite recipe of mine," she says.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

4 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup shredded pepper Jack cheese
1 cup diced cooked chicken
4 large eggs
1 cup half-and-half cream or milk
1/2 teaspoon salt

Steps:

  • Pat hash browns with paper towels to remove excess moisture. Press into a well-greased 9-in. pie plate; brush with butter. Bake at 425° for 20-25 minutes or until lightly browned. Reduce heat to 350°., Sprinkle cheese and chicken into the crust. In a bowl, beat the eggs, cream and salt; pour over chicken. Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts :

MUSHROOM AND SPINACH QUICHE WITH POTATO CRUST



Mushroom and Spinach Quiche With Potato Crust image

A great makeover quiche with loads of flavor but not the calories! Cook Yourself Thin tv. :) You can add any veggies you like - experiment - the key is the crust "replacement" and the lower fat - less oils/butters and creams.

Provided by Mommy Diva

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb yukon gold potato, peeled and shredded
3 1/4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, diced
8 ounces white mushrooms, sliced
5 ounces Baby Spinach, bagged
3 large eggs
1 cup skim milk
1 ounce gruyere cheese, shredded in a food processor (or on the large holes of a grater)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly grease a 9-inch glass or ceramic pie dish with 1/4 teaspoon oil. Toss potatoes with 1 teaspoon oil and 1/8 teaspoon each salt and pepper. Press into an even layer in pie dish, up the sides like a crust. Bake until golden brown at the edges and dry, about 20 minutes. Let cool.
  • Lower the oven to 325 degrees. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook until softened and golden, about 5 minutes. Add remaining teaspoon oil and mushrooms and cook, stirring, until mushrooms release their liquid and most of the liquid evaporates, about 8 minutes. Add spinach and 1/4 teaspoon each salt and pepper, and cook, stirring, just until spinach wilts, about 30 seconds. Let cool slightly.
  • Whisk together eggs, milk and remaining 1/8 teaspoon salt and pepper. Spread the mushroom mixture in an even layer in the pie dish, and top with an even layer of the cheese. Carefully pour in egg mixture. Bake until firm around the edges but still wobbly in the center, about 20 minutes. Let cool, and serve warm or at room temperature.

CHICKEN POT PIE WITH POTATO CRUST



Chicken Pot Pie With Potato Crust image

We were craving chicken pot pie one day, and didn't want a traditional crusted pie. So I used a mashed potato topping like I use for Sheppard's or Cottage Pie. I also don't like using cream of ... soups, so I made a milk free version.

Provided by KimnJosh

Categories     Savory Pies

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 15

1/3 cup butter
2/3 cup white whole wheat flour
4 cups chicken stock
5 -6 sprigs fresh thyme
3 cups cooked chicken breasts, diced
1 (8 ounce) package frozen corn
1 cup parsnip, diced
1 cup turnip, diced
1 cup fresh green beans, cut into 1 inch lengths
1 cup diced carrot
10 garlic cloves
2 cups onions, roughly chopped
2 tablespoons canola oil
4 cups diced potatoes
1/2 cup fat free sour cream

Steps:

  • Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
  • Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
  • Steam green beans until just tender, either over boiling potatoes or in microwave.
  • Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
  • Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
  • Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
  • Let stand 5 min before serving.

POTATO SPINACH PIE



Potato Spinach Pie image

I combined two recipes to come up with this dish that's terrific for either brunch or dinner. Reduced-fat cheese, egg whites and a shredded-potato crust help lighten it up. &$151;Lola Kauffmann of Goshen, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 cups coarsely shredded peeled potatoes
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/3 cup chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded reduced-fat Swiss cheese
1/2 cup fat-free evaporated milk
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1/2 to 1 teaspoon dried oregano
1/4 teaspoon ground nutmeg

Steps:

  • In a bowl, combine the potatoes, 4 teaspoons oil and 1/2 teaspoon salt. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Bake at 425° for 20-25 minutes or until crust is lightly browned. Cool on a wire rack. Reduce temperature to 350°., In a nonstick skillet, saute onion in remaining oil until tender. In a bowl, combine the spinach, Swiss cheese, milk, eggs, egg whites, oregano, nutmeg, onion and remaining salt. Pour into crust., Bake for 25-30 minutes or until top begins to brown and a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 251 calories, Fat 12g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 555mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

SPINACH QUICHE WITH CHICKEN



Spinach Quiche with Chicken image

Quiche works very well. Add seasonings of your family's choice for more variety. Use ham, bacon, or whatever protein. This quiche needs flavor boosters, so use your spice cabinet. Easily make this a Tex-Mex dish with diced green chiles and a touch of cumin. You could also add crumbled freshly cooked bacon to add more flavor. I served this with sliced avocado and tomatoes for a perfect light dinner.

Provided by wetteland

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h10m

Yield 8

Number Of Ingredients 13

¼ cup shredded Cheddar cheese
1 (9 inch) unbaked pastry shell
1 cup diced cooked chicken
1 cup chopped fresh spinach
½ cup chopped sweet onion (such as Vidalia®)
¾ cup shredded Cheddar cheese
3 eggs
¾ cup half-and-half
½ cup mayonnaise
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste
1 pinch herbes de Provence, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell.
  • Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.

Nutrition Facts : Calories 352.2 calories, Carbohydrate 13.1 g, Cholesterol 107 mg, Fat 28.4 g, Fiber 1.1 g, Protein 11.5 g, SaturatedFat 8.9 g, Sodium 401.6 mg, Sugar 0.9 g

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