Real Recipes From Real Home Cooks ®

cheesy chicken and veggie pie

★★★★★ 2
a recipe by
Careema Bell
Pittsburgh, PA

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!

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 @kitchencrew
★★★★★ 2
serves 6
prep time 1 Hr
cook time 25 Min
method Bake

Ingredients For cheesy chicken and veggie pie

  • 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 c
    shredded Italian cheese blend (I use six cheese)
  • 1
    half brick of cream cheese, small cubes
  • 1 Tbsp
    Italian seasoning
  • 1/2 c
  • 2 can
    big and flaky crescent rolls
  • 1 c
    spinach, fresh

How To Make cheesy chicken and veggie pie

  • Cooking seasoned chicken and vegetables in a baking dish.
    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.
  • Chicken and veggies baking in the oven.
    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.
  • All ingredients chopped.
    RESERVE ANY JUICES OR PAN DRIPPINGS LEFT FROM BAKING. Chop all ingredients and set aside.
  • Hot water in a pan getting up brown bits.
    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.
  • Dripping mixture, cream cheese, and shredded cheese in a mixing bowl.
    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).
  • All filling ingredients mixed together.
    Add your reserved meat and veggie mix to the cheese mixture.
  • Crescent roll dough pressed into the pan.
    Open 1 can of crescent rolls and press into a springform pan or non-stick skillet to form a pie crust.
  • Filling added to the crust.
    Add filling to crust.
  • Top crust formed with crescent roll dough.
    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.
  • Cheesy Chicken and Veggie Pie ready to be sliced.
    Bake at 350 for 23-30 minutes or until the pie is golden brown and the filling is hot.