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