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