Baked Chicken Salad Pie Recipe

This Baked Chicken Salad Pie is the ultimate comfort food disguised as an elegant dinner option! Imagine your favorite chicken salad transformed into a warm, cheesy, flaky-crusted pie that will have everyone at the table asking for seconds. Perfect for busy weeknights when you want something satisfying yet easy to prepare, this recipe combines creamy textures with crunchy surprises in every bite.

Why You’ll Love This Recipe

• Time-Saving Hacks: Use rotisserie chicken and pre-chopped veggies to cut your prep time in half.
• Luxurious Texture: The combination of mayonnaise, sour cream, and cream of chicken soup creates a velvety filling that’s pure comfort.
• Hidden Crunch Factor: Water chestnuts and toasted almonds add unexpected texture that elevates this from standard chicken pie to something special.
• Versatile Crowd-Pleaser: Works beautifully for everything from weeknight dinners to potlucks – and can even be transformed into a hot dip!

this Recipe

Ingredients You’ll Need

• Unbaked Pie Crust: The foundation of our pie – store-bought saves time, but homemade adds that special touch if you have a few extra minutes.
• Sweet Yellow Onion: Sautéed to translucent perfection, providing a sweet, aromatic base for our filling.
• Celery: Adds a fresh crunch and subtle flavor that balances the richness of the creamy ingredients.
• Slivered Almonds: These toasted gems contribute wonderful texture and a nutty flavor profile that makes this pie extraordinary.
• Cooked Chicken: The star protein – rotisserie chicken works wonders for flavor and convenience.
• Lemon Juice: Just enough brightness to cut through the richness and enhance all the other flavors.
• Mayonnaise & Sour Cream: The dynamic duo that creates the creamy, indulgent texture we’re after.
• Cream of Chicken Soup: Provides body, flavor, and helps bind everything together beautifully.
• Water Chestnuts: These unsung heroes add an unexpected crunch that keeps every bite interesting.
• Herbs and Spices: Parisien/Bonnes Herbs, black pepper, and smoked paprika create a flavor profile that’s familiar yet distinctive.
• Shredded Cheese: Use a combination of cheeses for complexity – half inside the filling and half on top creates the perfect cheese pull when serving.

Variations

Want to personalize this delicious pie? Try these creative twists:

• Turkey Twist: Substitute leftover turkey for chicken after Thanksgiving.
• Seafood Edition: Replace chicken with cooked shrimp or crabmeat for an upscale version.
• Vegetable Boost: Add sautéed mushrooms, peas, or roasted red peppers for extra color and nutrition.
• Spice It Up: Incorporate diced jalapeños or a dash of hot sauce for those who enjoy some heat.
• Crust Alternatives: Try a puff pastry top, or make it crustless and bake in a casserole dish for a lower-carb option.

How to Make Baked Chicken Salad Pie

Step 1: Prepare Your Base

Preheat your oven to 375°F and place your pie dough in a 10-inch pie plate. Those fluted edges aren’t just pretty – they’ll hold all that creamy goodness inside!

Step 2: Sauté Your Aromatics

Sauté the onion and celery together in a tablespoon each of butter and olive oil until they’re translucent and fragrant. Meanwhile, toast those almonds until they’re golden – this quick step adds tremendous flavor.

Step 3: Create the Filling

In a large bowl, combine your sautéed veggies, toasted almonds, diced chicken, lemon juice, mayonnaise, sour cream, cream of chicken soup, water chestnuts, all the herbs and spices, and 3/4 cup of your shredded cheese. Mix until everything is evenly coated.

Step 4: Assemble and Begin Baking

Pour the mixture into your prepared pie crust and spread it evenly. Bake uncovered for 30 minutes, allowing the flavors to start melding together.

Step 5: Add the Cheese Topping

Sprinkle the remaining 3/4 cup of cheese over the top of the pie and return it to the oven for another 10-15 minutes. You’re looking for a set center and golden-brown crust.

Step 6: Rest and Serve

Let the pie rest for 10-15 minutes before cutting. This crucial step allows the filling to set properly so you get perfect slices rather than a messy (albeit delicious) scoop.

Pro Tips for Making the Recipe

• The Cheese Strategy: Use half sharp cheddar for flavor and half gruyere for that incredible melt factor. If gruyere isn’t available, fontina or gouda make excellent substitutes.
• Proper Resting Time: Don’t skip the resting period! This allows the pie to set up properly for clean slices.
• Chicken Preparation: If using fresh chicken instead of rotisserie, poach chicken breasts in broth with some aromatics for maximum flavor.
• Veggie Shortcut: Most grocery stores now sell pre-chopped mirepoix (onion, celery, carrot mix) in the produce section – just skip the carrots for this recipe.
• Crust Protection: If your crust edges begin browning too quickly, shield them with foil or a pie crust protector for the remaining bake time.

How to Serve

This versatile pie works beautifully in multiple settings:

Family Dinner:

Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the pie.

Entertaining:

Cut into smaller slices as part of a buffet spread alongside some roasted vegetables and crusty bread.

Complete Meal:

Serve with steamed asparagus or green beans and a glass of crisp white wine for an elevated dinner experience.

Make Ahead and Storage

Storing Leftovers

The pie keeps beautifully in the refrigerator for up to 3 days in a covered container. The flavors actually improve overnight as they have time to meld together.

Freezing

You can freeze the unbaked filling (without the crust) for up to 3 months. Thaw overnight in the refrigerator, then proceed with the recipe using a fresh crust.

Alternatively, freeze individual slices of the baked pie for quick lunches or dinners. Wrap tightly in plastic wrap and then foil.

Reheating

Reheat individual slices in the microwave for 1-2 minutes until warmed through. For better texture, reheat in a 325°F oven for about 15 minutes, covered with foil to prevent further browning.

FAQs

Can I make this recipe gluten-free?
Absolutely! Use a gluten-free pie crust and ensure your cream of chicken soup is gluten-free (several brands now offer this option). The rest of the ingredients are naturally gluten-free, making this an easy adaptation.

What if I don’t have water chestnuts?
While water chestnuts add a distinctive crunch, you can substitute diced jicama, crisp apple pieces, or simply increase the amount of toasted almonds for texture. Each will bring a slightly different flavor profile to the dish.

Can I prepare this ahead for a dinner party?
Yes! Assemble the pie up to 24 hours ahead and refrigerate unbaked. When ready to serve, allow the pie to sit at room temperature for 30 minutes before baking, and you might need to add 5-10 minutes to the baking time.

What are Parisien or Bonnes Herbs, and what can I substitute?
These are French herb blends typically containing chervil, chives, parsley, and tarragon. If unavailable, use Italian seasoning or a combination of dried parsley, thyme, and a small pinch of tarragon.

Final Thoughts

This Baked Chicken Salad Pie brings together the comfort of a pot pie with the beloved flavors of chicken salad in a form that feels special enough for company but easy enough for weeknights. The combination of creamy filling, crunchy surprises, and melty cheese makes it a guaranteed family favorite. Whether you follow the recipe exactly or put your own spin on it with one of the variations, I’m confident this will become a regular in your meal rotation!

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