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Monterey Chicken Pie

Creamy Monterey Chicken Pie is the perfect comfort dinner, packed with tender chicken, sweet corn, and melted Monterey Jack cheese. Baked inside a golden flaky crust, this hearty pie brings warm homemade flavor to the table with simple ingredients and easy preparation.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 cups cooked chicken diced or shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 cup sweet corn fresh or frozen
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
Pie Assembly
  • 2 pie crusts top and bottom
  • 1 tbsp fresh parsley chopped for garnish

Equipment

  • Baking Dish
  • Skillet

Method
 

  1. Preheat the oven to 375°F (190°C). Place one pie crust into a baking dish and set aside.
  2. Melt butter in a skillet over medium heat. Add chopped onion and minced garlic and cook until soft and fragrant.
  3. Stir in diced cooked chicken and sweet corn, mixing well with the onions.
  4. Add the cream of chicken soup and milk, stirring until the mixture becomes smooth and creamy.
  5. Season with salt and pepper, then stir in half of the shredded Monterey Jack cheese. Simmer for 5–7 minutes until slightly thickened.
  6. Spoon the warm chicken filling into the prepared pie crust and spread evenly.
  7. Sprinkle the remaining cheese over the filling, then place the second pie crust on top. Seal the edges and cut small slits to release steam.
  8. Bake for 30–35 minutes until the crust is golden brown. Let the pie rest for 10 minutes before slicing. Garnish with fresh parsley and serve.

Notes

This recipe works perfectly with leftover roasted chicken or rotisserie chicken. You can also add vegetables like diced bell peppers or spinach for extra nutrition and color.