Introduction
Cheesesteak Pie with Chicken is a comforting, oven-baked twist on the classic cheesesteak sandwich, transforming familiar flavors into a rich and satisfying pie. Tender chicken, sautéed peppers and onions, and plenty of melted cheese are wrapped in a golden crust, creating a dish that feels both nostalgic and fresh. I started making this recipe when I wanted the flavors of a cheesesteak without the mess of sandwiches, and it quickly became a household favorite. The pie format makes it ideal for family dinners, potlucks, or make-ahead meals that reheat beautifully. Each slice delivers savory chicken, creamy cheese, and just enough sweetness from the vegetables to balance the richness. It is hearty without being overwhelming and comforting without feeling heavy.
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Cheesesteak Pie with Chicken – Cheesy, Savory, and Comfortingly Hearty
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Halal
Description
A hearty and comforting chicken cheesesteak pie made with tender chicken, sautéed peppers and onions, and plenty of melted cheese baked in a flaky crust.
Ingredients
- 2 cups cooked chicken breast, thinly sliced or shredded
- 1 refrigerated pie crust
- 1 tbsp olive oil
- 1 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
- 2 large eggs
- 1/2 cup heavy cream or milk
Instructions
- Preheat oven to 375°F (190°C). Fit pie crust into a 9-inch pie dish and set aside.
- Heat olive oil in a skillet over medium heat. Sauté bell pepper and onion until softened.
- Add garlic and cook for 30 seconds, then stir in chicken, salt, pepper, and paprika.
- Remove from heat and allow mixture to cool slightly.
- In a bowl, whisk eggs and heavy cream together.
- Spread chicken mixture evenly into the pie crust and sprinkle with provolone and mozzarella.
- Pour egg mixture evenly over the filling.
- Bake for 35–40 minutes until set and lightly golden on top.
- Let rest 10 minutes before slicing and serving.
Notes
- Rotisserie chicken works well for this recipe.
- You can substitute mushrooms for peppers if desired.
- Letting the pie rest helps it slice cleanly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe is easy to assemble, packed with flavor, and perfect for feeding a crowd. It delivers classic cheesesteak taste in a convenient, sliceable form.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken Breast
Chicken breast provides lean protein and absorbs the savory flavors of the filling beautifully.
Olive Oil
Olive oil is used to sauté the chicken and vegetables, adding subtle richness.
Onion
Onion adds sweetness and depth, forming a classic cheesesteak flavor base.
Bell Peppers
Bell peppers contribute color, mild sweetness, and texture to the filling.
Garlic
Garlic enhances the savory profile and adds aromatic depth.
Cream Cheese
Cream cheese creates a rich, creamy filling that binds the ingredients together.
Provolone Cheese
Provolone delivers classic cheesesteak flavor with excellent meltability.
Mozzarella Cheese
Mozzarella adds stretch and creaminess, complementing the provolone.
Salt
Salt ensures the filling is properly seasoned and flavorful.
Black Pepper
Black pepper adds gentle warmth and balance.
Pie Crust
The pie crust forms a buttery, flaky shell that holds the hearty filling.
Directions
Begin by preheating the oven and preparing the pie dish with the crust. Set aside.
Heat olive oil in a skillet over medium heat. Add diced chicken and cook until fully cooked and lightly golden. Remove the chicken and set aside.
In the same skillet, sauté onions and bell peppers until soft and slightly caramelized. Add garlic and cook briefly until fragrant.
Return the chicken to the skillet and stir in cream cheese until melted and evenly distributed. Season with salt and black pepper, then remove from heat. Fold in shredded provolone and mozzarella until combined.
Spoon the filling into the prepared pie crust, spreading evenly. Cover with the top crust or leave open-faced, depending on preference. Bake until the crust is golden and the filling is bubbly. Allow the pie to rest before slicing.
Equipment needed :
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This pie serves approximately 6 people. Preparation takes about 25 minutes, cooking time is 30 minutes, and resting time is 10 minutes before serving.
Storage/reheating
Store leftovers covered in the refrigerator for up to four days. Reheat slices in the oven for best texture or in the microwave for convenience.
Variations and Customizations
This cheesesteak pie is highly adaptable. For extra richness, add a splash of heavy cream or an additional layer of cheese. Mushrooms are a natural addition and blend seamlessly with the peppers and onions.
If you prefer a stronger cheesesteak flavor, substitute part of the provolone with white American cheese. For a spicier version, add sliced jalapeños or a pinch of crushed red pepper flakes.
The crust can be customized as well. Use puff pastry for a lighter, flakier texture or make it crustless for a lower-carbohydrate option. You can also turn this recipe into individual mini pies for easy portioning.
This dish pairs well with a simple green salad or roasted vegetables to balance the richness.
Nutrition and Dietary Info
This dish provides protein from chicken and cheese, fats from dairy and crust, and carbohydrates from the pastry. It is filling and well-suited for hearty meals.
Expert Tips & Customizations
Golden crust
Brush the crust with egg wash for a glossy finish.
Balanced filling
Avoid excess moisture to prevent a soggy crust.
Clean slices
Let the pie rest before cutting for neat servings.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works well and saves time.
Can this pie be made ahead of time?
Yes, assemble it in advance and bake when ready.
What cheese works best for cheesesteak flavor?
Provolone and white American are classic choices.
Can I make this crustless?
Yes, bake the filling in a greased dish without crust.
Does this freeze well?
It can be frozen, though the crust may soften slightly.
Can I add mushrooms?
Yes, mushrooms are an excellent addition.
Is this recipe very rich?
It is hearty but balanced by vegetables and lean chicken.
Can I use puff pastry instead of pie crust?
Yes, puff pastry works very well.
How do I prevent a soggy bottom crust?
Pre-bake the crust briefly before filling.
What sides pair well with this pie?
A green salad or roasted vegetables pair nicely.
Conclusion
Cheesesteak Pie with Chicken is a comforting, crowd-pleasing dish that transforms classic flavors into a hearty baked meal. Easy to customize and satisfying in every bite, it is a reliable recipe for family dinners, gatherings, or make-ahead comfort food.
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