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
Scale
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.
