Chicken-Artichoke Pie

Jen & Ryan ~ Cooking together is so much fun. This is a meal that Jay and I really enjoy making together. It takes a while, but we always find it well worth the time spent in the kitchen and the time spent together. The Chicken-Artichoke Pie is from my grandmother (Nana), the Carrots are my mom’s specialty (and we make them as a quick side dish often), and the muffins are a Junior League of Macon, GA favorite! You will see all kinds of side notes from me. You get the original recipe, but after experimenting with these dishes for a few years, I have some tricks and short cuts. Make sure you let Jay and I know if you discover any more! Best wishes for a fabulous marriage and much excitement in the kitchen!

ingredients

Chicken-Artichoke Pie
10 oz. pkg. frozen spinach, thawed & drained (4 mins in microwave, then squeeze spinach in towel to get out water)
2 cups Long Grain Rice (1 package of 90 second microwave rice – cooked)
4 Tablespoons butter or margarine, melted (I use SmartBalance or none)
9 oz. pkg frozen artichoke hearts, thawed OR
14 oz. can, drained quartered artichoke hearts (I use the can and cut up even more)
1 1/2 cups diced cooked chicken or turkey (I buy cooked rotisserie on Sunday Sale and just pull it off the bone)
1 cup shredded Monterey Jack Cheese (I use pepper jack for a kick)
1/4 pound mushrooms, sliced (we use the whole container- no matter what size)
1 clove garlic
2 Tablespoons flour
1/4 teaspoon curry (we put in more – usually a full teaspoon – but we like curry!)
1 teaspoon Dijon Mustard
1 cup milk
Salt & Pepper to taste

directions

1
* Heat oven to 350 F and grease 9-inch extra deep pie pan
2
* Mix spinach, rice, and 2 Tablespoons melted butter in a bowl. Press evenly into baking pan. Cover and refrigerate 30-60 minutes. (We never refrigerate and it turns out fine!)
3
* Arrange artichoke hearts over rice and spinach. Top with chicken; sprinkle with cheese.
4
* Sauté mushrooms and garlic in remaining 2 Tablespoons of butter in a pan on the stove (We skip these 2T of butter and just sauté in olive oil or butter flavored cooking spray)
5
* Stir in flour and curry powder to mushroom mix. Cook until bubbly. Add mustard.
6
* Gradually add milk and stir until thickened. Add salt and pepper.
7
* Pour sauce over pie. May refrigerate at this point (if waiting to cook another day)
8
* Bake 45 minutes (1 hour if chilled)