Baked Chicken Salad Pie Recipe
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!
Servings: 8
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