Sometimes, dinner feels like an uphill battle—dirty dishes, complex steps, and ingredients you can’t pronounce. But what if there was a solution?
This one-pot recipe is a lifesaver for anyone craving a flavorful and hearty meal without the hassle.
Packed with tender chicken, creamy spinach, and tangy artichokes, this dish brings comfort and convenience to the table in one swoop.
Why This One-Pot Wonder Works
This dish takes the timeless appeal of chicken pot pie and gives it a fresh twist with Mediterranean-inspired ingredients. The creamy base, made with Boursin cheese, spinach, and artichokes, pairs perfectly with the tender chicken and flaky puff pastry crust.
The best part? Everything comes together quickly in just one dish, reducing cleanup while locking in all the incredible flavors. It’s a foolproof way to impress family or guests without spending hours in the kitchen.
Tips for Substitutions & Variations
Want to make this one-pot recipe your own? Here are some simple substitutions and variations to suit your preferences or dietary needs:
- For a lighter version: Swap heavy cream with half-and-half or Greek yogurt to reduce fat while keeping the dish creamy.
- Vegetarian-friendly option: Replace the chicken with mushrooms or tofu for a plant-based version.
- Gluten-free crust: Use a gluten-free puff pastry or mashed potatoes as a topping for a rustic spin.
- Spice it up: Add red pepper flakes or smoked paprika for an extra kick.
With these tweaks, the recipe transforms to suit almost any occasion or preference!
A Perfect Recipe for Busy Nights
When time is of the essence, this one-pot recipe shines. Most of the ingredients—like frozen spinach, jarred artichokes, and pre-shredded carrots—are pantry or freezer staples, saving precious time.
The hands-on prep is minimal: just toss everything into a dish, top it with puff pastry, and let the oven do the work. This recipe is ideal for hectic evenings when you want something comforting but don’t want to compromise on flavor.
Serving Suggestions for Every Occasion
This dish is versatile enough to serve at family dinners, casual potlucks, or even holiday gatherings. Here’s how to pair it with complementary sides:
- For a full Mediterranean vibe: Serve with a side of Greek salad or roasted vegetables.
- Keep it simple: Pair with crusty bread to scoop up the creamy sauce.
- For a crowd: Double the recipe and use a larger baking dish for a show-stopping centerpiece.
Whether it’s a quick weeknight meal or a celebratory spread, this recipe is a guaranteed hit.
Meal Prep Tips for Convenience
This one-pot recipe isn’t just easy to make; it’s also a dream for meal prep enthusiasts. Prepare the creamy filling in advance and store it in the refrigerator for up to two days.
When you’re ready to bake, simply top it with puff pastry and pop it in the oven.
Leftovers? They’re just as delicious the next day! Reheat individual portions in the oven or air fryer to bring back the flaky crust’s signature crispiness.
Easy Chicken, Spinach & Artichoke One-Pot Recipe
Equipment
- 8-inch square baking dish
Ingredients
- 1 ¼ pounds frozen spinach thawed and squeezed dry
- 1 5.2-ounce package Boursin Garlic & Fine Herbs cheese
- 1 cup jarred whole artichoke hearts packed in water halved
- 2 carrots peeled and shredded
- ¾ cup chicken broth
- ½ cup heavy cream
- ¼ cup capers rinsed
- 1 tablespoon Wondra flour
- 12 ounces boneless skinless chicken breasts, trimmed and sliced thin
- 1 teaspoon grated lemon zest
- ⅛ teaspoon table salt
- ⅛ teaspoon pepper
- 1 9 ½-by-9-inch sheet puff pastry, thawed
- 1 large egg lightly beaten with 2 tablespoons water
Instructions
- Preheat your oven to 425°F and adjust the rack to the middle position. Grease an 8-inch square baking dish. In a bowl, mix together spinach, Boursin cheese, artichokes, carrots, chicken broth, heavy cream, capers, and Wondra flour. Transfer this mixture to the prepared baking dish.
- Toss the sliced chicken with lemon zest, salt, and pepper. Spread it evenly over the spinach mixture. Roll the puff pastry into an 8-inch square and lay it over the chicken. Cut four 2-inch slits into the center of the pastry to allow steam to escape. Brush the dough with the egg mixture for a golden finish.
- Bake for 30–35 minutes, rotating the dish halfway through, until the crust is golden brown and the filling bubbles. Let the pot pie cool for 10 minutes before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.