SERVES 4
TOTAL TIME: 30 minutes
There are two crusts in a box of Pillsbury Pie Crusts; you will need only one crust for this recipe. We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken.
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2 |
cups chopped rotisserie chicken |
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8 |
ounces frozen chopped spinach, thawed and squeezed dry |
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6 |
ounces Brie cheese, 4 ounces cut into 1-inch pieces, 2 ounces chopped fine |
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¼ |
cup walnuts, toasted and chopped coarse |
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¼ |
cup low-sodium chicken broth |
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Salt and pepper |
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1 |
refrigerated Pillsbury Pie Crust |
1. Adjust oven rack to middle position and heat oven to 475 degrees. Combine chicken, spinach, finely chopped brie, walnuts, broth, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl and microwave until heated through, about 1 minute. Stir mixture to recombine and season with salt and pepper to taste.
2. Meanwhile, line rimmed baking sheet with parchment paper. Place pie crust on prepared baking sheet. Spread chicken filling in center of crust, leaving 1-inch border at edges. Fold in edge of dough over filling, pleating it every 2 to 3 inches as needed. Place remaining Brie pieces on top, with rind facing up.
3. Bake tart until crust is golden and cheese is melted and spotty brown, about 15 minutes, rotating baking sheet halfway through baking. Let cool slightly and serve.