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

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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.