cheesy chicken and veggie pie

Name: Cheesy Chicken and Veggie Pie
Prep time: 1 h
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 4 - chicken breast halves, skinless and boneless; 1 - green pepper, sliced in half; 1 - red pepper, sliced in half; 1 - medium sweet onion, sliced in half; 1 cup(s) shredded Italian cheese blend (I use six cheese); 1 - half brick of cream cheese, small cubes; 1 tablespoon(s) Italian seasoning; 1/2 cup(s) water; 2 can(s) big and flaky crescent rolls; 1 cup(s) spinach, fresh

(2 RATINGS)

778 Pinches 20 Photos

Careema Bell

Pittsburgh, PA

Updated on Jun 6, 2020

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 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. The possibilities are endless!

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Slice of Cheesy Chicken and Veggie pie on a plate.

Blue Ribbon Recipe

A wonderful savory pie that would be delicious for brunch, lunch, or dinner. The vegetables, fresh spinach, and moist chicken breasts are a hearty filling. Cream cheese adds a touch of tang and makes everything creamy. We loved the crunch from the crescent roll dough crust. Easy to make and so good.

— The Test Kitchen

prep time 1 Hr

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

4 - chicken breast halves, skinless and boneless
1 - green pepper, sliced in half
1 - red pepper, sliced in half
1 - medium sweet onion, sliced in half
1 cup shredded Italian cheese blend (I use six cheese)
1 - half brick of cream cheese, small cubes
1 tablespoon Italian seasoning
1/2 cup water
2 cans big and flaky crescent rolls
1 cup spinach, fresh

How To Make cheesy chicken and veggie pie

Step 1

Preheat oven to 350. Place four chicken breasts 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.

Step 2

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.
Step 3

RESERVE ANY JUICES OR PAN DRIPPINGS LEFT FROM BAKING. Chop all ingredients and set aside.
Step 4

Place hot water in the pan or on the baking sheet to get the drippings and juices from baking your meat and veggies. Set aside.
Step 5

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).
Step 6

Add your reserved meat and veggie mix to the cheese mixture.
Step 7

Open 1 can of crescent rolls and press into a springform pan or non-stick skillet to form a pie crust.
Step 8

Add filling to crust.
Step 9

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.
Step 10

Bake at 350 for 23-30 minutes or until the pie is golden brown and the filling is hot.
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