Ingredients
1
jar (15 oz) Alfredo pasta sauce
2
teaspoons Italian seasoning
1/4
teaspoon crushed red pepper flakes
3
cups chopped cooked chicken
3
cups lightly packed fresh baby spinach leaves
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
tablespoon butter, melted
Preparation
Spray 10-inch ovenproof skillet with cooking spray.
Heat oven to 425°F. In large bowl, stir together sauce, 1 teaspoon of the Italian seasoning and the red pepper flakes. Stir in chicken, then stir in spinach. Spoon into skillet. Top with pie crust, turning under at edges inside skillet; flute. Cut slits in several places in top crust. Brush with melted butter; sprinkle with remaining 1 teaspoon Italian seasoning.
Bake 25 to 30 minutes or until crust is golden brown and filling is hot (at least 165°F in center). If necessary, cover edge of crust with foil during last 10 minutes of baking to prevent excessive browning. Let stand 5 minutes.
