Spinach Alfredo Chicken Pie

Spinach Alfredo Chicken Pie 1_cred Will Tucker colon Tucker Vision ProductionsIn addition to being a simple weeknight recipe, this spinach alfredo chicken pie can help get your young eaters interested in cooking. Chef Tanisha Mott teaches this recipe, among others, at the Children’s Museum of Atlanta “Cooking with Colors” class series for kids. Using ingredients that require minimal prep work and result in a tasty, colorful meal, this dish can foster children’s independence and awareness of a healthy diet. Join your kids in Chef Mott’s next round of “Cooking with Colors” classes on Mondays at 10:30 a.m., starting on January 26 and continuing through March 30. For more details, visit childrensmuseumatlanta.org 


1 cup medium diced cooked chicken breast

1 cup frozen chopped collard greens thawed, drained and squeezed dry

1 cup frozen spinach thawed, drained and squeezed dry

1/2 cup frozen edamame

1/2 cup julienned zucchini

1/2  cup julienned carrots

1/2 cup julienned red pepper

2 tsps lemon juice

1/2 tsp salt

1/4 tsp black pepper

2 ready-to-bake pie dough, cut each into 6 pieces

1/2 cup light Alfredo sauce

3/4 cup (3 oz) small cubed Fontina cheese


Preheat oven to 375 degrees. Combine first eight ingredients; toss well. Combine Alfredo sauce with chicken mixture. Place pie squares in a muffin pan. Add chicken mixture and cheese. Bake for 12 minutes or until crust is crisp. Serve with fresh fruit or spring mix

–Courtesy of Chef Tanisha Mott, Children’s Museum of Atlanta, childrensmuseumatlanta.org

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