Chicken-Spinach Artichoke Dip Slab Pie

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Chicken-Spinach Artichoke Dip Slab Pie
  • Prep 20 min
  • Total 55 min
  • Servings 12
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This simple recipe has all the goodness of everyone's favorite Spinach-Artichoke Dip loaded with shredded chicken and wrapped up in flaky pastry.
By Cindy Rahe
Updated May 4, 2021


  • 3 cups shredded deli rotisserie chicken
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1 can (14 oz) quartered artichoke hearts
  • 1 tablespoon olive oil
  • 1/2 cup diced shallot
  • 1 clove garlic, finely chopped
  • 4 oz cream cheese, softened
  • 1/3 cup olive oil mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup Parmesan cheese, plus more for topping
  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg
  • 1 tablespoon milk


  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    In large bowl, mix chicken and spinach. Coarsely chop artichoke hearts; add to bowl. In 8-inch skillet, heat olive oil over medium heat. Cook shallot and garlic in oil about 5 minutes or until soft and translucent. Add to bowl.
  • 3
    In another bowl, beat cream cheese, mayonnaise, sour cream and Parmesan cheese with whisk. Fold into chicken mixture; set aside.
  • 4
    Unroll 2 pie crusts. Stack 1 crust on top of another; fold edges to make rectangle. Roll rectangle to 15 inches by 12 inches. Repeat with other 2 pie crusts.
  • 5
    Place 1 rolled crust on cookie sheet; pile filling mixture on top in a rectangle, leaving about 2 inches around edges. Place second crust on top. Trim crusts of excess dough; fold over, and crimp with fork. Pat filling in even layer. In small bowl, beat egg and milk with whisk to make egg wash. Cut vents in center of pie; brush with egg wash. Sprinkle crust with additional Parmesan cheese.
  • 6
    Bake about 35 minutes or until crust is golden and center is hot.

Tips from the Betty Crocker Kitchens

  • tip 1
    For smaller pie, halve the recipe and use just two crusts (foregoing stacking of crusts). Bake on cookie sheet, checking after about 25 minutes in oven.
  • tip 2
    You can make this pie free form on a cookie sheet, or fit it into a 1/4 sheet pan or jelly roll pan for more structure.
  • tip 3
    I have, on more than one occasion, in my adult life eaten spinach artichoke dip and half a baguette for dinner. There’s something so addictive about the creamy, veggie-filled dip that makes me come back for just another bite. I can hardly think of a single person who doesn’t love spinach artichoke dip—there’s a reason it’s always a staple at parties and potlucks! In an effort to turn this into an actual dinner, I’ve combined all the classic flavors you’d find in the dip and folded in lots of hearty shredded chicken before tucking it between two flaky pastry blankets. Bring this pie to your next potluck or serve it for dinner this week (it comes together in under an hour, after all); it’s sure to be a welcome addition.


Nutrition Facts are not available for this recipe
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