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baked chicken salad pie in pie dish

Baked Chicken Salad Pie Recipe

Course: appetizer/dip, Lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour
Servings: 8
Calories: 454kcal
Hot Chicken Salad Pie is comfort food at its very best. Baked Chicken Salad in a flakey pie crust and covered with cheese...what could be better? Our family LOVES this recipe! Chicken Salad Pie makes a great lunch on weekends, or any time you're craving some baked chicken salad!
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Ingredients

  • 1 10-inch unbaked pie crust
  • 1/2-1 cups sautéed sweet yellow onion (Sauteed in 1 T olive oil & 1 T butter until translucent.) See Note
  • 1/2 cup sautéed celery (Sauteed in 1 T olive oil & 1 T butter until translucent.) See Note
  • 1/2 cup toasted slivered almonds (Toasted in the oven for 5-7 minutes. Watch closely.)
  • 3 cups cooked chicken Diced. See Note
  • 2 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 12 ounce can cream of chicken soup
  • 6 ounce can water chestnuts diced and sliced
  • 1/2 teaspoon Parisien or Bonnes Herbs
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 1/2 cups shredded cheese Divided. See Note

Instructions

  • Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
    1 10-inch unbaked pie crust
  • Saute the onion and celery and set aside. Toast the almonds (optional).
    1/2-1 cups sautéed sweet yellow onion, 1/2 cup sautéed celery, 1/2 cup toasted slivered almonds
  • In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
    1/2-1 cups sautéed sweet yellow onion, 1/2 cup sautéed celery, 1/2 cup toasted slivered almonds, 3 cups cooked chicken, 2 tablespoons lemon juice, 1/2 cup mayonnaise, 1/2 cup sour cream, 12 ounce can cream of chicken soup, 6 ounce can water chestnuts, 1/2 teaspoon Parisien or Bonnes Herbs, 1/2 teaspoon ground black pepper, 1/4 teaspoon smoked paprika, 1 1/2 cups shredded cheese
  • Pour into the pie crust.
    1 10-inch unbaked pie crust
  • Bake uncovered for 30 minutes.
  • After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
    1 1/2 cups shredded cheese
  • 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

  • To save time, use a pre-made, unbaked pie crust, and buy rotisserie chicken that has already been pulled from the bones.
  • Instead of chopping onion and celery for this recipe, pick up some pre-chopped packaged veggies in your grocery store's produce section. 
  • You can saute the onion and celery together to save time. Saute in 1 tablespoon oil and 1 tablespoon butter until translucent. 
  • For the shredded cheese, we used half cheddar and half gruyere. You can use whatever shredded cheese your family loves best. 
  •  If you need a delicious dip, just mix all ingredients (except the pie crust, of course) together. Bake in a sprayed casserole dish for 30-40 minutes.  Serve with crackers and/or vegetables.
 
 

Nutrition

Calories: 454kcal | Carbohydrates: 20g | Protein: 24g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 804mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 2mg