Spinach and Artichoke Pot Pies

Name: Spinach and Artichoke Pot Pies
Cook time: 12 min
Total time: 12 min
Yield: Serves 2
Ingredients: 3 tablespoons (42 g) butter; ½ cup (64 g) flour; 6 ounces (170 g) marinated artichokes, chopped; ¼ teaspoon pepper; ½ teaspoon salt; ½ teaspoon onion powder; 2 tablespoons (12 g) grated Parmesan cheese; 2 garlic cloves, minced; 1 egg mixed with 1 tablespoon (15 ml) water, optional; 1 egg mixed with 1 tablespoon (15 ml) water, optional; ¼ teaspoon salt, optional; 2 tablespoons (30 ml) water, ice-cold; 6 ounces (170 g) fresh spinach; 1 cup (227 ml) milk; 2 tablespoons (16 g) flour; 2 tablespoons (28 g) butter

Preparation info

Serves
2

Difficulty
Medium
Ready in
15 min

Appears in

Cooking for Two with Your Air Fryer

By Drew Maresco

Published 2022

About

Step aside chicken pot pie, there’s a new dinner in town! I gave one of my favorite appetizers a fun, main-entree makeover by taking everything I love about spinach and artichoke dip and turning it into fun individual-sized pot pies. The crisp top mixed with the creamy interior is a match made in heaven!

Ingredients

2 tablespoons (28 g) butter
2 tablespoons (16

Vegetarian
Pie

Method

Directions

In a small saucepan over medium heat, melt the butter. Whisk in the flour, stirring continuously for 2 minutes. Gradually, add in the milk, stirring after each addition. Add in the spinach, stirring until wilted and incorporated, then stir in the garlic, Parmesan, onion powder, salt, pepper, and artichokes; set aside.