Crustless Chicken and Spinach Pie

This crustless chicken and spinach pie is a quick and easy way to get your protein and veggies in. It's perfect for a weeknight meal, and it's also a great way to use up leftover chicken. The pie is made with boneless, skinless chicken breasts, spinach, onion, red bell pepper, heavy cream, Parmesan cheese, salt, and pepper. It's baked in a 9-inch pie plate for 20-25 minutes, or until the chicken is cooked through.

This recipe was inspired by a classic chicken pot pie. I wanted to create a version that was lighter and easier to make, so I decided to omit the crust. I also wanted to add some vegetables to the pie, so I added spinach, onion, and red bell pepper. The result is a delicious and nutritious meal that can be made in under an hour.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 10 ounces baby spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat.
3. Add chicken and cook until browned on all sides.
4. Add onion and bell pepper and cook until softened.
5. Add spinach and cook until wilted.
6. Stir in heavy cream, Parmesan cheese, salt, and pepper.
7. Pour mixture into a greased 9-inch pie plate.
8. Bake for 20-25 minutes, or until chicken is cooked through.

Why It Works

• The boneless, skinless chicken breasts make this pie a lean and healthy meal.
• The spinach, onion, and red bell pepper add flavor and nutrition to the pie.
• The heavy cream and Parmesan cheese give the pie a rich and creamy texture.
• The pie is baked in a 9-inch pie plate, which gives it a crispy crust.