Chicken Quesadilla Pie Recipe

Since I hate to waste food, managing leftovers is a big deal in my house. I love the convenience of rotisserie chicken, but we inevitably have a ton leftover. The first day we love it, the second and third day – not so much. Into the trash it goes and terrible guilt ensues. I’m always in search of ways to transform leftovers into something that looks and tastes completely different. This recipe a good way to use up leftover chicken or turkey. It’s adapted from an America’s Test Kitchen recipe and has endless potential. You could add some corn, well drained black beans, or sauteed poblanos. This pie freezes well so don’t be afraid to pop leftovers into the freezer.

 Poke holes in pie crust and bake until it begins to brown.

Cilantro, Cheese, and Peppers
Chop up 3 cups of leftover rotisserie chicken.
Combine chicken, cilantro, cheese, and peppers.
Spread chicken mixture into pie crust.
Combine eggs, milk, flour, baking powder, and salt.
Pour flour mixture over chicken filling.
Add shredded cheese to top of mixture.

Chicken and Cheese Quesadilla Pie
4 Servings


1 store bought pie crust
3 cups chopped rotisserie chicken
1/2 cup finely chopped fresh cilantro leaves
4 oz can diced chili peppers
2 cups shredded sharp cheddar cheese
Salt and pepper
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder


1. Heat oven to 400 degrees.
2. Press crust into pie plate and bake for 10 or just until it starts to brown.
3. Toss chicken, cilantro, peppers, 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined.
4. Spread filling evenly over pie crust.
5. Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese.
6. Bake until surface is golden brown, about 30 minutes. Let cool 5 minutes. Cut into wedges and serve.

Leave a Reply