Inspired by my Mema's Chicken and Swiss quiche, this is a fun and easy variation that doesn't use any eggs. Serve with a crisp salad and/or giardiniera. The acid from a good vinaigrette or pickled pepper really cuts through the richness of the pie. You can also do this with meatballs and marinara (Italian Sub Pie) or any combo of vegetables, cheese and meat your family likes. Possibilities are endless!
Notes from the Test Kitchen:
This is such a wonderful savory pie. The cream cheese makes it nice and tangy and the vegetables balanced well with the moist chicken. I loved the crescent roll crust, it gives this pie a little crunch. So good!
Preheat oven to 350 and place chicken and vegetables in a skillet or baking dish. Sprinkle with sea salt, pepper and Italian seasoning and toss until coated. NOTE: You can use a bit of oil for this part but I opt not to and use the moisture from the chicken and vegetables to help the spices stick.
Bake all ingredients 20-25 minutes or until the chicken is cooked through. Cool ingredients in the fridge or counter until you can handle them.
RESERVE ANY JUICES OR PAN DRIPPINGS LEFT FROM BAKING.
Take the garlic cloves (should be very soft and spreadable) and spread them evenly on the chicken breasts. Chop all ingredients and set aside.
Place hot water in pan or on baking sheet to get the drippings and juices from baking your meat and veggies.
Add water/dripping mixture, cream cheese and shredded cheese in a mixing bowl. Mix until creamy adding more water if needed (you want it to have a cream soup like texture).
Add your reserved meat and veggie mix to the cheese mixture.
Open 1 can of crescent rolls and press into a springform pan or non-stick skillet to form a pie crust.
Add filling to crust.
Place 2nd can of crescent rolls to the top of the pie. You may need to press the seams together so that the pie doesn't leak.
Bake at 350 for 23-30 minutes or until the pie is golden brown and the filling is hot.