Skip to Content
Menu

Chicken-Spinach Artichoke Dip Slab Pie

  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Cindy Rahe
Updated Mar 5, 2026
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This simple recipe has all the goodness of everyone's favorite Spinach-Artichoke Dip loaded with shredded chicken and wrapped up in flaky pastry.

Chicken-Spinach Artichoke Dip Slab Pie

  • Prep Time 20 min
  • Total 55 min
  • Servings 12
  • Ingredients 13
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 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

Instructions

  • Step 
    1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Step 
    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.
  • Step 
    3
    In another bowl, beat cream cheese, mayonnaise, sour cream and Parmesan cheese with whisk. Fold into chicken mixture; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    6
    Bake about 35 minutes or until crust is golden and center is hot.

Nutrition

Nutrition Facts are not available for this recipe

Recipe Tips

© 2026 ®/TM General Mills All Rights Reserved

Reviews & Questions Section