Spinach and Artichoke Dip seems to be on almost every menu nowadays. It’s an appetizer I find hard to resist. It doesn’t matter to me if it is served with tortilla chips, toast points, fried bowtie pasta, crackers, bagel bites, or breadsticks. In fact, I have been known just to eat it by the spoonful! I almost always have spinach and artichoke dip leftover. For one, most portion sizes are so big. Second, my hubby always says he will split the appetizer, but his idea of splitting an appetizer is taking one bite– so I am “forced” to eat the rest or take it home. Don’t get me wrong, leftover spinach and artichoke dip is a good thing-a very good thing. Even just a tablespoon or two of leftover dip can make stuffed potatoes or a quick sauce when stirred into hot pasta along with a little pasta water.  Have a little more leftover dip? You have four pot pies.

Spinach and Artichoke Dip Shrimp Pot Pie: I love delivering pot pies to friends who need a little lift. Remember Homemade Chicken Pot Pie? The weather here in South Louisiana is already steamy, so in the hotter months I opt for these lighter pot pies. One of my friends, who was on the receiving end of one of these pies last week, requested this recipe with the statement “Please don’t tell me I need leftover dip!” To her delight I gave her a simple substitution, just replace the leftover dip with cream cheese. Now there is no reason to pass up this recipe.

Makeover My Lerftover Spinach and Artichoke Dip Pot Pie

Who says reducing food waste can’t be fun? Decorate your pot pies with the pie crust scraps!

Spinach & Artichoke Dip Shrimp Pot Pie
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Yield: 4 Pot Pies

Spinach & Artichoke Dip Shrimp Pot Pie


  • 1 pkg. Refrigerated Pie Crust (or favorite pie crust dough)
  • 1 lb shrimp, peeled, deveined
  • 2 garlic clove, minced
  • 2 TBSP butter
  • 1/2 tsp Cajun or Creole Seasoning
  • 1 cup seasoning, chopped celery, onions, green or red bell pepper (or frozen seasoning blend)
  • 10 oz frozen chopped spinach (or a 12oz bag fresh)
  • 1 can artichoke hearts, drained (Save & use juice to make a salad dressing)
  • 1 1/2 tsp Worcestershire sauce
  • 1/4 cup leftover spinach and artichoke dip (or cream cheese)
  • 1/4 cup white wine (or chicken stock)
  • 2 TBSP Parmesan cheese, grated
  • 1 TBSP flour
  • 1/2 tsp lemon juice
  • 1/2 cup freshly grated cheese (Swiss, Gruyere, Mozzarella, Parmesan)


  1. Put drained artichoke hearts into a food processor, pulse until minced. Set aside.
  2. Preheat oven to 425*
  3. Bring pie crusts to room temperature according to package instructions.
  4. In a skillet over medium heat, melt 1 TBSP of butter. Add shrimp, garlic, and Cajun seasoning. Sauté until shrimp are pink, about 3-5 minutes. Remove shrimp with slotted spoon to plate.
  5. To the skillet, add the seasoning. Sauté until wilted. Add spinach, artichoke hearts, Worcestershire sauce, dip, and wine. Continue to sauté until spinach is cooked.
  6. Knead together 1 TBSP butter and flour into a small ball.
  7. Raise the heat to the skillet, add the butter/four mixture and Parmesan cheese. Stir until mixture is thickened. Remove from heat. Stir in shrimp and lemon juice. Let cool.
  8. Cut each pie crust into quarters. Press one quarter into the bottom of 4 ramekins or pot pie tins.
  9. Fill each ramekin or tin with spinach and artichoke mixture. Sprinkle grated cheese onto mixture. Top each with remaining quarter pie crust. Press around each pot pie sealing the top crust to the bottom crust.
  10. Brush pie crusts with egg wash, if desired.
  11. Bake for 15-20 minutes until crust is golden brown.

Spinach and Artichoke Shrimp Pot Pie That’s it! Who wants a bite? Spinach and Artichoke Shrimp Pot Pie

Put your TO COOK IS TO CREATE thinking cap on: Have leftover boiled shrimp or leftover rotisserie chicken?  Just add it in the end. Don’t like shrimp? No problem, stir in cooked crawfish or crab to skillet before removing from heat. Want all veggies? Load it up with chopped eggplant, mushrooms, and tomatoes. Want to make the pies into hand-held pies? Put spinach mixture onto cut pie crust quarters, fold over, seal edges, place on parchment lined cookie sheet and bake until brown. If you are a cheeseaholic like me, you may want a layer of cheese on the bottom crust, too. Just sprinkle cheese on bottom crust before filling. Have some fresh herbs like basil or thyme? Add them. Like the old-fashioned spinach dip with water chestnuts? Add them, too. Think about what other leftover dip could be used to make a pot pie.

FOOD FUN: Have kids or grandkids who do not like spinach? Maybe it is time to pull up a good old Popeye cartoon. Many sources say that Popeye’s spinach powered strength “helped increase American consumption of spinach by a third’! Kind of makes me wonder what a cartoon hero could do for brussels sprouts??


Spinach & Artichoke Dip Shrimp Pot Pie
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One thought on “Spinach & Artichoke Dip Shrimp Pot Pie

  • April 28, 2017 at 6:49 pm

    I definitely want a bite! Probably many more than just one. Delicious recipe. I love spinach and artichoke dip also. Never know when to stop eating it as an appetizer, in fact I could make a meal of it. Cute little smiley faces are sure to put a smile on everyone’s face. 🍴👍❤️


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