Chicken and Spinach Pie

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Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
This recipe makes two deep dish pies. Freezes well.

Approx. 6 pieces chicken (your preference on w/d)

Poach chicken with onion powder, celery flakes, parsley flakes, and dried basil. Allow to cool, then bone chicken and shred meat. At this point you can refrigerate overnight if you want.

2 boxes Stouffer's spinach souffle, completely thawed
8 oz. shredded mozzarella
3 green onions, chopped
3 eggs, beaten

Combine chicken with other ingredients, gradually adding a little milk to obtain preferred consistency (should be thickish). Pour mixture into pie shells and bake at 400 for about 35 minutes. While pies are in oven, shake slightly to check for doneness of centers.
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