Spinach and Artichoke Chicken Pot Pie
Steamed Broccoli
Wine Recommendation
Imagery Chardonnay
Ingredients
- 3 cups shredded rotisserie chicken
- 1 (16-oz) container refrigerated spinach and artichoke dip
- 1 (14-oz) can quartered artichoke hearts, well drained and patted dry
- 1 (8-oz) can refrigerated crescent roll dough
Instructions
- Preheat oven to 375°F. Stir together chicken, dip, and artichokes. Transfer mixture to a 12-inch cast-iron or ovenproof skillet.
- Arrange crescent rolls in a spoke pattern over filling. Bake 15 to 20 minutes or until golden brown. Serve half, and reserve remaining half for another meal.
Side Dish Ingredients
- 1 (12-oz) pkg frozen broccoli florets
- ¾ tsp Italian seasoning
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook broccoli according to package directions. Toss with Italian seasoning, salt, and pepper in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
496
|
45
|
541
|
| Fat (g) | 30 | 0 | 30 |
| Sat. Fat (g) | 10 | 0 | 10 |
| Protein (g) | 29 | 2 | 31 |
| Carb (g) | 26 | 7 | 33 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 1075 | 131 | 1206 |
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