If you’re on the hunt for a comforting yet elegant dish that brings together the creamy, savory flavors of chicken salad in a perfectly baked crust, this Baked Chicken Salad Pie Recipe is your new best friend. It’s a delightful twist on traditional chicken salad that transforms simple ingredients into a golden, cheesy pie bursting with texture and flavor. Whether you’re preparing a family dinner or hosting friends, this recipe promises a crowd-pleasing centerpiece that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this Baked Chicken Salad Pie Recipe lies in its balanced and accessible ingredients. Each one plays a key role — from the richness of the sautéed vegetables to the crunch of toasted almonds and the tangy pop of lemon juice — creating a symphony of flavors and textures that come alive when baked inside a buttery pie crust.
- 1 10-inch unbaked pie crust: A sturdy, flaky base that holds all the delicious filling together perfectly.
- 1/2-1 cups sautéed sweet yellow onion: Cooked until translucent to add a subtle sweetness and depth of flavor.
- 1/2 cup sautéed celery: Provides a light crunch and a fresh, herbal note to the mix.
- 1/2 cup toasted slivered almonds: Toasted just right for a nutty, crunchy contrast.
- 3 cups cooked chicken (diced): The hearty protein star that makes this pie satisfying and wholesome.
- 2 tablespoons lemon juice: Brings brightness and balances the richness of the creamy ingredients.
- 1/2 cup mayonnaise: Adds creaminess and helps bind the filling together smoothly.
- 1/2 cup sour cream: For a tangy creaminess that lightens the texture and flavor profile.
- 12-ounce can cream of chicken soup: Adds body and savory flavor to the filling.
- 6-ounce can water chestnuts (diced and sliced): Offers a crisp, refreshing crunch in every bite.
- 1/2 teaspoon Parisien or Bonnes Herbs: A gentle herbal seasoning to elevate the overall taste.
- 1/2 teaspoon ground black pepper: A touch of spice to enhance all the flavors.
- 1/4 teaspoon smoked paprika: Adds a smoky warmth that complements the chicken wonderfully.
- 1 1/2 cups shredded cheese (cheddar and gruyere mix recommended): Divided to melt and top the pie with a golden, bubbling finish.
How to Make Baked Chicken Salad Pie Recipe
Step 1: Prepare the sautéed vegetables and toast almonds
Start by sautéing the sweet yellow onion and celery in a mix of olive oil and butter until they turn translucent, releasing their natural sweetness and aroma. Meanwhile, toast the slivered almonds carefully in the oven for 5 to 7 minutes until they’re golden and fragrant—these will add a lovely crunch to your pie.
Step 2: Mix the filling
In a large bowl, combine the diced cooked chicken, sautéed onions and celery, toasted almonds, and drained water chestnuts. Stir in the lemon juice, mayonnaise, sour cream, and the cream of chicken soup. Add the Parisien herbs, ground black pepper, and smoked paprika. Mix everything thoroughly to ensure each bite is bursting with flavor and texture.
Step 3: Assemble the pie
Place one pie crust into a 10-inch pie dish and spread half of the shredded cheese evenly across the bottom. Pour the chicken salad mixture over the cheese, then sprinkle the remaining cheese on top. Cover with the second pie crust, crimp the edges to seal, and cut a few slits in the top crust to allow steam to escape during baking.
Step 4: Bake until golden
Preheat your oven to 375°F (190°C). Place the assembled pie on the middle rack and bake for about 35 to 40 minutes, or until the crust is a beautiful golden brown and the cheese is bubbly. Let it cool slightly before slicing to allow the filling to set.
How to Serve Baked Chicken Salad Pie Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled on top add a brilliant pop of green and fresh aroma that complements the creamy chicken salad perfectly. A light dusting of smoked paprika also enhances the pie’s inviting golden color and smoky notes.
Side Dishes
Serve this pie with a crisp, refreshing green salad dressed simply with lemon vinaigrette to balance the richness, or a bowl of roasted vegetables for a heartier meal. Light pickles or a tangy coleslaw also make fantastic palate-cleansers alongside the creamy pie.
Creative Ways to Present
For a charming presentation, consider serving individual mini versions of this Baked Chicken Salad Pie Recipe in ramekins or muffin tins. It’s perfect for parties or a fun family dinner, making each portion beautifully personal and easy to enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be cooled to room temperature before being wrapped tightly in plastic wrap or stored in an airtight container. It will keep well in the refrigerator for up to 3 days, maintaining both flavor and texture.
Freezing
This pie freezes beautifully! Wrap it thoroughly in foil or plastic wrap and place it in a freezer-safe container. It can be frozen for up to 2 months. When you’re ready, thaw it overnight in the refrigerator before reheating to keep the crust from becoming soggy.
Reheating
To reheat, place slices in an oven-safe dish and warm at 350°F (175°C) for about 15 to 20 minutes until heated through and crisp again. Avoid microwaving if you want to maintain the flaky crust and bubbly cheese topping.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds great flavor, making this Baked Chicken Salad Pie Recipe even easier to prepare without sacrificing taste.
Is it possible to make this recipe gluten-free?
Yes, simply substitute the traditional pie crust with your favorite gluten-free pie crust. Make sure your cream of chicken soup is also gluten-free to keep the recipe suitable for gluten-sensitive diets.
Can I add other vegetables to the pie filling?
Definitely. Feel free to experiment with chopped bell peppers, peas, or mushrooms to add even more texture and flavor that suit your family’s preferences.
What cheese works best in this pie?
A combination of sharp cheddar and nutty gruyere is recommended for the perfect melt and flavor balance, but you can use any cheese that melts well and appeals to your taste buds.
How do I ensure the crust stays crisp and doesn’t get soggy?
Pre-baking the bottom crust for a few minutes before adding the filling helps, but the cheese layer underneath the filling also acts as a moisture barrier, keeping the crust flaky and crisp.
Final Thoughts
This Baked Chicken Salad Pie Recipe is a delightful way to elevate simple ingredients into a sensational dish that feels both hearty and sophisticated. It’s perfect for sharing with loved ones, whether at a cozy family meal or a lively gathering. I can’t wait for you to try it and discover just how comforting and delicious homemade chicken salad can be when it’s baked into a golden, cheesy pie.
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Baked Chicken Salad Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Baked Chicken Salad Pie combines tender cooked chicken with sautéed vegetables, creamy mayonnaise and sour cream, crunchy toasted almonds, and a blend of cheddar and gruyere cheeses, all baked inside a golden, flaky pie crust. Perfect as a comforting main dish or an impressive potluck contribution, this recipe balances savory, tangy, and smoky flavors while offering a satisfying texture contrast from the water chestnuts and almonds.
Ingredients
Pie Crust
- 1 10-inch unbaked pie crust
- 1 10-inch unbaked pie crust
Vegetables & Aromatics
- 1/2 to 1 cup sweet yellow onion, sautéed (in 1 tablespoon olive oil and 1 tablespoon butter until translucent)
- 1/2 cup celery, sautéed (in 1 tablespoon olive oil and 1 tablespoon butter until translucent)
- 6-ounce can water chestnuts, diced and sliced
Protein & Dairy
- 3 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12-ounce can cream of chicken soup
- 1 1/2 cups shredded cheese (mix of cheddar and gruyere recommended; divided)
Nuts & Seasonings
- 1/2 cup toasted slivered almonds (toasted in the oven for 5–7 minutes)
- 2 tablespoons lemon juice
- 1/2 teaspoon Parisien or Bonnes Herbs
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Prepare the Vegetables: Sauté the sweet yellow onion and celery separately in olive oil and butter until translucent, about 5-7 minutes each. This step softens the vegetables and brings out their natural sweetness, creating a flavorful base for your pie filling.
- Toast the Almonds: Place slivered almonds on a baking sheet and toast them in the oven at 350°F (175°C) for 5-7 minutes, watching closely to prevent burning. Toasting enhances their crunch and nutty flavor.
- Mix the Filling: In a large bowl, combine the diced cooked chicken, sautéed onions and celery, toasted almonds, lemon juice, mayonnaise, sour cream, cream of chicken soup, diced water chestnuts, Parisien or Bonnes herbs, black pepper, smoked paprika, and 1 cup of the shredded cheese. Stir thoroughly to evenly distribute the ingredients and flavors.
- Prepare the Pie Crust: Roll out one 10-inch unbaked pie crust into a pie dish. Make sure it fits snugly and trim any excess dough around the edges.
- Assemble the Pie: Pour the chicken salad mixture evenly into the pie crust. Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top to create a cheesy crust once baked.
- Top with Second Crust: Place the second 10-inch unbaked pie crust over the filling. Seal the edges by crimping or pinching together to prevent leakage. Cut small vent slits on the top crust to allow steam to escape during baking.
- Bake: Preheat the oven to 375°F (190°C). Bake the pie for approximately 40-45 minutes or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil to prevent burning.
- Cool and Serve: Remove the pie from the oven and let it cool for at least 10 minutes before slicing. This resting time allows the filling to set, making it easier to serve and enjoy.
Notes
- Use cooked chicken leftover from a roast or rotisserie chicken for convenience.
- Adjust the amount of sautéed onions to taste for a milder or stronger flavor.
- To ensure a flaky crust, keep your pie dough cold and avoid overworking it.
- Water chestnuts add a nice crunch but can be omitted if unavailable.
- For a richer flavor, consider using a blend of cheddar and Gruyere cheese as suggested.
- This pie can be prepared a day ahead and reheated in the oven before serving.
