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Baked Chicken Salad Pie Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Main-course
  • Method: Baking
  • Cuisine: American

Description

This Baked Chicken Salad Pie is a savory delight packed with creamy and flavorful ingredients like tender chicken, sautéed veggies, and crunchy toasted almonds, all baked in a flaky pie crust and topped with melty cheese. Perfect for a satisfying main course, this recipe combines comfort and convenience with bold flavors.

Ingredients

Units Scale

For the Pie

  • 1 10-inch unbaked pie crust
  • 1/2–1 cups sautéed sweet yellow onion (sauteed in 1 tablespoon olive oil and 1 tablespoon butter until translucent)
  • 1/2 cup sautéed celery (sauteed in 1 tablespoon olive oil and 1 tablespoon butter until translucent)
  • 1/2 cup toasted slivered almonds (toasted in the oven for 5-7 minutes. Watch closely)
  • 3 cups cooked chicken (diced)
  • 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; mix of cheddar and gruyere recommended)

Instructions

  1. Preheat the Oven
    Preheat your oven to 375°F (190°C). Lay the unbaked pie crust into a 10-inch pie plate, pressing into the edges.
  2. Sautee and Toast Ingredients
    Sauté the sweet yellow onion and celery in 1 tablespoon olive oil and 1 tablespoon butter until translucent. Separately, toast the slivered almonds in the oven for 5-7 minutes, keeping a close watch to prevent burning.
  3. Prepare the Filling
    In a large bowl, combine the sautéed onion, celery, and almonds with diced cooked chicken, lemon juice, mayonnaise, sour cream, cream of chicken soup, water chestnuts, Parisien or Bonnes Herbs, ground black pepper, smoked paprika, and 3/4 cup of shredded cheese. Mix until well combined.
  4. Assemble the Pie
    Pour the prepared filling into the unbaked pie crust, spreading it evenly.
  5. Bake the Pie
    Bake the pie uncovered for 30 minutes. Remove from the oven and sprinkle the remaining 3/4 cup shredded cheese evenly over the top.
  6. Finish Baking
    Return the pie to the oven and bake for an additional 10-15 minutes until the pie is set in the middle and the crust is golden brown.
  7. Cool and Serve
    Remove the pie from the oven and let it rest/cool for 10-15 minutes before slicing and serving.

Notes

  • For convenience, use a pre-made, unbaked pie crust and rotisserie chicken to save time.
  • Pre-chopped veggies from the grocery store can simplify prep work, and the onion and celery can be sautéed together in one pan.
  • A mix of cheddar and gruyere cheese is suggested, but any shredded cheese your family loves will work well.
  • Transform this recipe into a dip by mixing all the filling ingredients (except the pie crust) and baking in a casserole dish for 30-40 minutes. Serve with crackers or veggies.

Nutrition

  • Serving Size: 1 slice
  • Calories: 395
  • Sugar: 4g
  • Sodium: 670mg
  • Fat: 26g
  • Saturated Fat: 11g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 19g
  • Cholesterol: 80mg

Find it online: https://emilyquickdinners.com/baked-chicken-salad-pie-recipe/