Hot Chicken Salad Pie is my absolute favorite comfort food recipe. Baked Chicken Salad in a flakey pie crust and covered with cheese…what could be better? Our family LOVES this recipe!
Hot Chicken Salad Pie
This hot chicken salad fills a pie crust for the perfect cheesy comfort food. It makes a great lunch on weekends, or any time you’re craving some baked chicken salad!
I love everything my mom cooks, but I have a couple favorites. Some that never ever disappoint are her Creamy Chicken Soup, classic Spaghetti and Meatballs, and Sherry Chicken. I literally crave them all the time.
And then there is her Baked Chicken Salad Pie. A fun take on a classic recipe, it’s the ULTIMATE comfort food. You have to try it to know how great it is, and I hope you do IMMEDIATELY! Hot chicken salad is baked into a pie crust and topped with lots of cheese for something absolutely amazing. Think of it like an easy chicken salad casserole. Yum!
This dish never lasts long when we make it, and it’s one of the recipes that’s made my Mom famous among my friends. I love serving it for lunch with friends, and the filling makes an incredible chicken salad dip for parties!
Find out how to make Baked Chicken Salad Pie for the cheesiest, most delicious lunch ever!
How to Make Chicken Salad Pie
Mom adapted this recipe from The Blue Owl Restaurant & Bakery in Kimmswick, MO, and it is one of my all-time favorite meals. Its cozy, hearty, and just feels like home. I have always loved chicken salad, and it’s even better served hot and baked into a creamy, delicious pie. Flaky pie crust, delicious chicken salad, cheese…so many of my favorites!
How to Make Baked Chicken Salad Pie:
- Preheat oven to 375°F.
- Place the pie dough in a 10″ pie plate.
- In a large bowl, combine all ingredients with 3/4 c cheese. Mix well.
- Pour into the pie crust.
- Bake uncovered at 375°F for 30 minutes.
- After 30 minutes, sprinkle the last 3/4 c cheese over the pie.
- Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
- Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.
Be sure to watch the video to see the step by step recipe!
Hot Chicken Salad Ingredients:
- Chicken
- Almonds
- Yellow Onion
- Celery
- Lemon Juice
- Mayonnaise
- Sour Cream
- Cream of Chicken Soup
- Water Chestnuts
- Parisien Herbs
- Black Pepper
- Smoked Paprika
- Cheese (I recommend cheddar and gruyere)
What pie crust should I use?
We love to use Trader Joe’s pie crust for this baked chicken salad pie. It’s super flaky and it tastes just like a homemade one. If you do want to make your own, check out our delicious homemade pie crust recipe. When I have time, that’s what I prefer to make, but in a pinch, pre-made pie crust is such a good option!
Baked Chicken Salad Dip
The hot chicken salad filling also makes a killer dip all on its own. Just leave out the crust, bake the rest according to the recipe card, and serve with fresh veggies, pita chips, or bread. YUM! It’s a real hit at parties.
I like to double the recipe and make both. One pie and one dip. You won’t regret it!
How to make Baked Chicken Salad Dip:
- Mix all ingredients together and pour into a casserole dish.
- Bake at 375°F for 30-40 minutes.
- Serve hot with chips or crackers!
The dip can also easily be cooked in a slow cooker.
This is my absolute favorite meal to eat on a chilly day, curled up under a blanket, watching reality TV! Pat hates my reality TV habit, but he indulges me if it means he can eat this Hot Chicken Salad Pie. Everyone loves it!
Watch the video and see the recipe card for details on how to make Chicken Salad Pie. Enjoy!
Be sure to try these other chicken salad recipes and some other cheesy chicken dips:
- Healthy Chicken Salad Sliders
- Mexican Chicken Salad Sandwiches
- Buffalo Chicken Dip
- Chicken Enchilada Dip
- Crock Pot BBQ Chicken Dip
Ingredients
- 10 " unbaked pie crust Trader Joe's frozen pie crust is a favorite
- 3 c cooked chicken diced I use rotisserie chicken
- 1/2 c slivered almonds, toasted toasted in the oven for 5-7 minutes. Watch closely.
- 1/2-1 c sweet yellow onion sauted in 1T olive oil & 1T butter until translucent.
- 1/2 c celery diced and sauted with the onion until translucent.
- 2 T lemon juice freshly squeezed
- 1/2 c mayonnaise I use Hellmans
- 1/2 c sour cream
- 1 can cream of chicken soup or celery soup
- 1 can water chestnuts diced and sliced
- 1/2 t Parisien or Bonnes Herbs your favorite herb can be substituted.
- 1/2 t ground black pepper
- 1/4 t smoked paprika optional
- 1 1/2 c shredded cheese - divided in half. I use a cheddar and Gruyere combo.
Instructions
- Preheat oven to 375 degrees.
- Place the pie dough in a 10" pie plate.
- In a large bowl, combine all ingredients with 3/4 c cheese. Mix well.
- Pour into the pie crust.
- Bake uncovered at 375 degrees for 30 minutes.
- After 30 minutes, sprinkle the last 3/4 c cheese over the pie.
- Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
- Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.
Video
Notes
Nutrition
Chicken salad is one of my favorite dishes, but my hubby doesn’t care for it (at all). I think I will slip this in on him, call it cream of chicken pie, and see if he buys it.
thanks for recipe … it looks delicious
Let me know what he thinks!!!! I love your idea haha. Thanks for saying hi :)
I make something very similar but without the cheese and I add a can of drained vegetables for my chicken pie. And I add a top pie crust. I use the two-pack of rolled dough. I use a quiche dish. Cut holes in top crust for steam while cooking. Very good!
That sounds delicious that way! Thanks for saying hi!
I have made this recipe several times and each time I have had great reviews! This is a great and easily prepared recipe. Thanks for sharing!
It’s one of my very favorite recipes! Thanks for letting me know Annie, means a lot!
Well, you got me with the Weimaraner who is ready to counter surf. I definitely have to try this one!
She’s the worst!! Everything on the counter is fair game. Hope you enjoy the recipe! Thanks for stopping by :)
Hi – Got here from a link at recipelion.com. Your dish looks delicous – I’ll make it as soon as we buy more chicken! I plan to use my homemade “cream of soup mix”, but pretty well follow the rest of your recipe. I always try to follow recipes the first time, then tweak if we want to add different items and herbs. Looking forward to making it this weekend.
Thanks for posting it – your picture makes it look appetizing. Good job!! :)
Hey Nancy, I’m so glad you found us! I love your substitution ideas, sounds delish!! Hope you love it :)
This was excellent!! Will definitely make again!
I’m so glad!!! Made my day! Thanks for stopping by Sherrie :)
Thank you for the nice recipe.
You’re welcome!! Thanks for stopping by, hope you love the recipe!
This looks delicious, I can’t wait to try it. I also LOVE the name of your website. It’s one of the cutest I’ve seen in awhile.
That is so sweet!! Thanks so much! So glad you stopped by, hope you love the Baked Chicken Salad Pie!
This sounds like a great recipe, the best new recipe I have seen for a long time!! (For me) CANNOT WAIT TO TRY IT!!!
yay! I hope you love it as much as we do :)
The baked chicken salad went over very well last night at my house! For my small family, this recipe was enough to make an 8″ pie AND a small dip. I substituted organic cream of mushroom soup, then added 1 c of sliced mushrooms, Bragg’s Organic Herb Blend, sea salt & cayenne pepper, then garnished it with dried parsley. We LOVE it!
Thanks for sharing!
that is wonderful! I love your substitutions too…sounds delicious! thanks for letting us know you loved it :) :)