Description
A flaky, golden pie that packs all the smoky, zesty flavors of chicken fajitas into a comforting, sliceable pie. Juicy seasoned chicken, sautéed peppers and onions, melty cheddar, and a creamy tang from sour cream come together under a buttery crust for a family-friendly Tex-Mex dinner.
Ingredients
Scale
- 2 cups cooked, diced chicken breast
- 1 large red bell pepper, sliced
- 1 large green bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 pie crusts (top and bottom), store-bought or homemade
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- Combine Ingredients: In a large skillet, heat olive oil over medium-high heat. Sauté sliced red and green bell peppers and sliced onion until softened, about 5 to 7 minutes. Add minced garlic and cook 30 seconds until fragrant. Add diced cooked chicken, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine and warm through. Remove from heat and stir in sour cream and shredded cheddar until evenly mixed.
- Prepare Your Cooking Vessel: Line the greased pie dish with one pie crust, pressing it gently into the edges and trimming any excess.
- Assemble the Dish: Pour the chicken and pepper filling into the prepared crust, spreading it into an even layer. Place the second crust on top, seal the edges by crimping, and cut a few small slits in the top crust to vent steam.
- Cook to Perfection: Brush the top crust with the beaten egg for a glossy finish. Place the pie on a baking sheet and bake at 375°F (190°C) for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling.
- Finishing Touches: Remove the pie from the oven and let it rest 10 minutes so the filling sets. Optionally sprinkle chopped cilantro and a squeeze of lime over the top just before serving.
- Serve and Enjoy: Slice into 6 wedges and serve warm with salsa, guacamole, or a crisp green salad.
Notes
- Pre-cook the filling to prevent a soggy crust.
- Brush with egg wash for a golden, glossy finish.
- Use rotisserie chicken to save time and add extra flavor.
- For extra spice, add a diced jalapeño or use Pepper Jack cheese.
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
Keywords: chicken fajita pie, fajita pie, Tex-Mex pie, savory pie, chicken pie, weeknight dinner, comfort food