If you are on the lookout for a dish that brings comfort, flavor, and a little bit of nostalgia all wrapped up in one, this Baked Chicken Salad Pie Recipe will quickly become your new best friend in the kitchen. Imagine tender, diced chicken mingling with sautéed onions and celery, crisp toasted almonds adding a delightful crunch, and a creamy, tangy filling that’s all nestled inside a golden, flaky pie crust. It’s the kind of hearty dish that feels like a warm hug on a plate, perfect for family dinners or weekend gatherings. Let me walk you through why this pie deserves a spot in your recipe rotation and how easy it is to create this magic from scratch!
Ingredients You’ll Need
The beauty of this Baked Chicken Salad Pie Recipe lies in its straightforward, wholesome ingredients that come together to create a symphony of textures and flavors. Each ingredient has its moment to shine, enhancing the overall taste and making every bite satisfying.
- 1 10-inch unbaked pie crust: The golden, flaky base that holds all the delicious fillings together with just the right crunch.
- 1/2-1 cups sautéed sweet yellow onion: Adds natural sweetness and depth, perfectly caramelized in olive oil and butter.
- 1/2 cup sautéed celery: Contributes a subtle celery crunch and balances the richness of the pie.
- 1/2 cup toasted slivered almonds: Toasting brings out their nutty aroma and adds a delightful texture contrast.
- 3 cups cooked chicken, diced: The star protein, tender and juicy to soak up the creamy flavors.
- 2 tablespoons lemon juice: Brightens the entire filling with a touch of acidity.
- 1/2 cup mayonnaise: Brings moisture and a hint of tangy richness.
- 1/2 cup sour cream: Adds creaminess and a lovely velvety texture.
- 12 ounce can cream of chicken soup: Binds ingredients and infuses comfort food goodness.
- 6 ounce can water chestnuts, diced and sliced: Offers a little surprise crunch that elevates the filling.
- 1/2 teaspoon Parisien or Bonnes Herbs: A fragrant blend of herbs to add nuanced flavor layers.
- 1/2 teaspoon ground black pepper: Provides a gentle spice to balance the creaminess.
- 1/4 teaspoon smoked paprika: Adds a subtle smoky warmth that makes this pie extra special.
- 1 1/2 cups shredded cheese (divided): Melty cheese creates pockets of gooey, lusciousness – part in the filling and part on top for a golden finish.
How to Make Baked Chicken Salad Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 375 degrees Fahrenheit, setting the stage for a perfectly baked pie. Gently place your unbaked pie dough into a 10-inch pie plate, pressing it neatly to the edges to create a sturdy, buttery shell. This crust will hold the luscious filling and crisp up beautifully as it bakes.
Step 2: Sauté and Toast for Extra Flavor
Sauté the sweet yellow onions and celery in a blend of olive oil and butter until they turn translucent and tender. This step unlocks their natural sweetness and brings a wonderful aroma to your kitchen. While the veggies are cooling, pop those slivered almonds into the oven for a quick 5 to 7 minutes toasting session. Be sure to watch them closely so they turn golden without burning—this toasty crunch is absolutely worth it.
Step 3: Mix the Filling
In a large mixing bowl, combine the diced cooked chicken with your sautéed vegetables, toasted almonds, lemon juice, mayonnaise, sour cream, cream of chicken soup, water chestnuts, herbs, black pepper, smoked paprika, and 3/4 cup of the shredded cheese. Stir everything together until well mixed and the flavors meld. This mixture will be creamy, flavorful, and ready to be the star filling of your pie.
Step 4: Fill Your Pie Crust
Pour your delicious chicken salad filling carefully into the prepared pie crust, spreading it out evenly. This is where everything comes together – the crunchy crust meeting the creamy, savory filling. Make sure to smooth the top so it bakes evenly.
Step 5: First Bake
Place the pie in your preheated oven and bake uncovered for 30 minutes. As it bakes, the filling begins to set, and the crust starts to take on a beautiful golden hue. You’ll start smelling all the wonderful aromas filling your kitchen that signal comfort food goodness is near.
Step 6: Add Cheese Topping
After the initial 30 minutes, pull the pie out and sprinkle the remaining 3/4 cup of shredded cheese evenly on top. This final cheese layer will melt and brown, creating an irresistibly cheesy crust that adds an extra dimension of flavor and texture.
Step 7: Final Bake
Return the pie to the oven and bake it for an additional 10 to 15 minutes. The perfect sign of doneness is a set filling in the middle and a golden-brown crust all around. Your kitchen will be filled with tempting cheesy, smoked paprika scents as this finishes cooking.
Step 8: Rest Before Serving
Once out of the oven, give your pie at least 10 to 15 minutes to cool and rest. This step helps the filling set further, making it easier to slice and ensuring every piece holds together beautifully when plated.
How to Serve Baked Chicken Salad Pie Recipe
Garnishes
To add a fresh finishing touch, scatter a handful of finely chopped fresh parsley or chives on top. This simple garnish not only adds a pop of vibrant green but also brightens the savory flavors. A light drizzle of extra lemon juice can also give an invigorating sparkle with every bite.
Side Dishes
This pie pairs exceptionally well with crisp green salads dressed with vinaigrette, which balance its creamy richness with acidity. Roasted seasonal vegetables or a simple tomato and cucumber salad make fantastic companions for a light yet satisfying meal.
Creative Ways to Present
If you want to impress guests or jazz up your presentation, try serving individual slices with a small dollop of sour cream and a sprinkle of toasted almonds on top. For casual occasions, cut the pie into squares and serve with toothpicks as flavorful finger food, perfect for potlucks or brunches.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken Salad Pie Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it well covered ensures the crust maintains some of its crispness and prevents the filling from drying out.
Freezing
If you want to prep this meal ahead of time, freeze the unbaked pie after assembling it but before baking. Wrap tightly in plastic wrap and foil, then freeze for up to one month. When ready to enjoy, bake it directly from the freezer, adding extra baking time to ensure the filling heats through.
Reheating
To enjoy leftovers at their best, reheat pie slices in a 350-degree oven for about 15 minutes until warmed through and the crust gets its crisp texture back. Microwaving is quicker but may soften the crust, so the oven method is best for preserving each bite’s delightful texture.
FAQs
Can I use rotisserie chicken for this pie?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and tenderness with minimal effort. Just dice the meat and you’re ready to mix it into your filling.
Is it possible to make this pie dairy-free?
Yes. Swap out the mayonnaise and sour cream for dairy-free versions, and choose a dairy-free cheese substitute. The pie will still be creamy and delicious, just with a slightly different flavor profile.
What type of cheese works best?
Cheeses like sharp cheddar, Monterey Jack, or a mild Colby blend beautifully melt and complement the spices and creamy filling in this Baked Chicken Salad Pie Recipe.
Can I add other vegetables?
Definitely! Cooked peas, diced carrots, or mushrooms can be wonderful additions, just sauté them beforehand to ensure the pie stays moist and flavorful.
How do I know when the pie is fully cooked?
The filling should be set in the center without being jiggly, and the crust should be a warm golden brown. If you insert a knife near the center, it should come out mostly clean and warm to the touch.
Final Thoughts
I can’t recommend this Baked Chicken Salad Pie Recipe enough for those cozy nights when you want something comforting yet impressive. It’s such a satisfying combination of creamy, crunchy, and cheesy, all wrapped in a beautiful crust that makes every bite feel special. Give it a try soon and watch how quickly it becomes one of your all-time favorite dishes!
Print
Baked Chicken Salad Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
A deliciously creamy and savory baked chicken salad pie featuring sautéed onions and celery, toasted almonds, tender cooked chicken, and a cheesy, flavorful filling all baked to golden perfection in a flaky pie crust. Perfect for a comforting lunch or dinner that serves 8.
Ingredients
Pie Crust
- 1 10-inch unbaked pie crust
Vegetables and Nuts
- 1/2 to 1 cup sautéed sweet yellow onion (sautéed in 1 tbsp olive oil & 1 tbsp butter until translucent)
- 1/2 cup sautéed celery (sautéed in 1 tbsp olive oil & 1 tbsp butter until translucent)
- 1/2 cup toasted slivered almonds (toasted in the oven for 5–7 minutes)
- 6 ounce can diced and sliced water chestnuts
Chicken and 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, divided (approx. 3/4 cup then remaining 3/4 cup)
Seasonings and Other
- 2 tablespoons lemon juice
- 1/2 teaspoon Parisien or Bonnes Herbs
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Place the unbaked 10-inch pie crust into a pie plate and set aside.
- Sauté Vegetables and Toast Almonds: In a skillet, sauté the sweet yellow onions and celery separately in 1 tablespoon olive oil and 1 tablespoon butter each until translucent. Meanwhile, toast the slivered almonds in the oven for 5 to 7 minutes, watching closely to avoid burning. Set all aside.
- Mix Filling: In a large mixing bowl, combine the diced cooked chicken, sautéed onion and celery, toasted almonds, diced water chestnuts, lemon juice, mayonnaise, sour cream, cream of chicken soup, Parisien or Bonnes Herbs, ground black pepper, smoked paprika, and 3/4 cup of the shredded cheese. Mix thoroughly to evenly distribute all ingredients.
- Fill Pie Crust: Pour the prepared chicken salad mixture into the unbaked pie crust, spreading it evenly.
- Bake Initial Phase: Place the pie in the preheated oven and bake uncovered for 30 minutes.
- Add Cheese Topping: After the first 30 minutes, remove the pie from the oven and sprinkle the remaining 3/4 cup of shredded cheese evenly over the top.
- Final Bake: Return the pie to the oven and bake for an additional 10 to 15 minutes until the cheese is melted, the filling is set in the center, and the crust is golden brown.
- Rest and Serve: Remove the pie from the oven and allow it to rest and cool for 10 to 15 minutes before slicing and serving to allow the filling to fully set.
Notes
- The sautéed onions and celery add subtle sweetness and depth to the filling.
- Toasting the almonds enhances their flavor and adds a pleasant crunch.
- You can use either Parisien or Bonnes Herbs as the herb blend for a refined herbal note.
- Use leftover cooked chicken or roast a chicken specifically for this recipe.
- Resting the pie before cutting ensures cleaner slices and better texture.
