Chicken Salad Pie (Baked)

I make this Chicken Salad Pie when I want something comforting, a little nostalgic, and reliably good for a crowd. It’s the kind of dish that lives in the oven while you prepare a simple green salad and set out plates. The filling is creamy but not heavy, with toasted almonds for crunch and water chestnuts for that surprising snap.

This recipe comes together fast if you have cooked chicken on hand. Use rotisserie chicken, roasted breasts, or leftovers—diced into bite-size pieces. The prep is practical: sauté the aromatics, toast the almonds, fold everything together, bake until set, then top with cheese and finish to golden perfection.

I’ll walk you step-by-step through the exact method, the ingredients with quick tips, and what to avoid so you get a flaky crust and a creamy, set center every time. No fluff—just the clear, tested guidance I use when I want dependable results on a weeknight or for company.

What You’ll Gather

this …

Ingredients

• 1 (10-inch) unbaked pie crust — the shell that holds everything; keep it chilled until ready to fill.
• 1/2–1 cup sautéed sweet yellow onion — gives sweetness and depth; sauté in oil and butter until translucent or use pre-sautéed.
• 1/2 cup sautéed celery — adds texture and a mild vegetal note; sauté until softened if starting raw.
• 1/2 cup toasted slivered almonds — for crunch and a toasty flavor; toast 5–7 minutes and watch closely so they don’t burn.
• 3 cups cooked chicken, diced — the main protein; use rotisserie, roasted, or leftover chicken, diced into small pieces.
• 2 tablespoons lemon juice — brightens the filling and balances the richness.
• 1/2 cup mayonnaise — adds creaminess and helps bind the filling.
• 1/2 cup sour cream — gives tang and silkiness to the texture.
• 1 (12-ounce) can cream of chicken soup — provides savory body and helps the pie set.
• 6-ounce can water chestnuts, drained — sliced/diced; they give a crisp, refreshing bite.
• 1/2 teaspoon Parisien or Bonnes Herbs — a mild herb blend; adds subtle savory herbs.
• 1/2 teaspoon ground black pepper — for background spice; adjust to taste.
• 1/4 teaspoon smoked paprika — adds color and a whisper of smokiness.
• 1 1/2 cups shredded cheese, divided — 3/4 cup goes in the filling and 3/4 cup is reserved for the top; pick a melty cheese you like.

Chicken Salad Pie (Baked) Made Stepwise

1. Preheat oven to 375°F. Place the 1 (10-inch) unbaked pie crust in a 10″ pie plate and set aside.
2. In a skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the 1/2–1 cup sautéed sweet yellow onion and 1/2 cup sautéed celery (if raw, add the raw onion and celery and sauté in the oil and butter) and cook until translucent. Remove from heat and let cool slightly. (If your ingredients are already sautéed, skip the cooking and simply use them as listed.)
3. While the oven is heating, spread the 1/2 cup slivered almonds on a baking sheet and toast in the preheated oven 5–7 minutes, watching closely so they do not burn. Remove and let cool.
4. If your cooked chicken is not yet diced, dice 3 cups cooked chicken.
5. Drain the 6-ounce can water chestnuts.
6. Measure out the 1 1/2 cups shredded cheese and set aside 3/4 cup for sprinkling on top later; use the remaining 3/4 cup in the filling.
7. In a large bowl, combine: the sautéed onion and celery, toasted slivered almonds, diced chicken, 2 tablespoons lemon juice, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 (12-ounce) can cream of chicken soup, the drained 6-ounce can water chestnuts, 1/2 teaspoon Parisien or Bonnes Herbs, 1/2 teaspoon ground black pepper, 1/4 teaspoon smoked paprika, and 3/4 cup of the shredded cheese. Mix until evenly combined.
8. Pour the mixture into the prepared pie crust and spread evenly.
9. Bake uncovered at 375°F for 30 minutes.
10. Remove the pie from the oven and evenly sprinkle the reserved 3/4 cup shredded cheese over the top. Return the pie to the oven and bake an additional 10–15 minutes, until the center is set and the crust is golden brown.
11. Remove the pie from the oven and let rest 10–15 minutes before cutting and serving.

Why This Chicken Salad Pie (Baked) Stands Out

It balances creaminess with crunch. The combination of mayonnaise, sour cream, and cream of chicken soup creates a silky filling that still sets up in the oven. Toasted almonds and water chestnuts provide two textures that keep each bite interesting.

The topping of shredded cheese gives a golden, slightly crisp top that contrasts with the soft interior. And because the filling uses cooked chicken, this pie is perfect for using up leftover proteins while delivering a finished dish that feels special.

No-Store Runs Needed

Try to keep these pantry-friendly items on hand: canned cream of chicken soup, a can of water chestnuts, and shredded cheese freeze- or fridge-stable options like pre-shredded cheese. A frozen pie crust can sit in the fridge to thaw while you prep. If you already have roasted chicken or a rotisserie, you can skip a shopping trip entirely.

If you’re missing almonds, you can omit them—the pie will be softer but still flavorful. If you lack sour cream, plain Greek yogurt can work in a pinch, but stick to the prescribed ingredients when you can for best texture.

What You’ll Need (Gear)

• 10-inch pie plate — holds the crust and filling to the right depth.
• Skillet — for sautéing onion and celery in oil and butter.
• Baking sheet — for toasting the slivered almonds.
• Large mixing bowl — to combine the filling ingredients evenly.
• Measuring cups and spoons — accuracy matters for balance.
• Sharp knife and cutting board — to dice cooked chicken and slice any larger ingredients.
• Spatula or spoon — to spread the filling evenly into the crust.
• Oven mitts — for safe handling when removing the pie.

What Not to Do

• Don’t overfill the pie crust. Overfilling can cause spillage and an uneven bake; follow the recipe quantities.
• Don’t skip the almond toast. Raw almonds taste fine, but toasting brings out flavor and prevents a raw note in the finished pie.
• Don’t add extra liquid. The soup, mayo, and sour cream create the proper consistency; adding milk or extra lemon can make the filling too loose.
• Don’t cut into the pie immediately. Letting it rest 10–15 minutes helps it set so slices hold together cleanly.
• Don’t ignore oven timing. Check the cheese topping during the final 10–15 minutes—if it browns too fast, tent with foil.

Seasonal Adaptations

• Spring: Fold in chopped fresh dill or tarragon for bright herb notes. Add a handful of frozen peas (thawed) for a pop of color.
• Summer: Add diced roasted red pepper or fresh basil for warmth and sweetness. Serve slices at room temperature with a tomato salad.
• Autumn: Swap almonds for toasted pecans for a richer, earthier crunch. Mix in a small diced apple for a sweet-tart contrast (use sparingly).
• Winter: Stir in cooked, finely chopped leeks along with or instead of the onion for a mellow, aromatic base.

What I Learned Testing

Small changes made big differences. The first time I tested this, I skipped toasting the almonds and the filling felt flat; toasting increased the aromatics and texture noticeably. I also learned that sautéing the onion and celery improves depth—raw bits taste harsh once baked.

Timing matters. Running the pie for the base 30 minutes, then adding the cheese and finishing 10–15 minutes produces the best set and browned top. Any less and the center stays too loose; any more before adding the cheese can dry the filling.

Finally, lemons—even in small amounts—bring the whole thing alive. Two tablespoons is the sweet spot: enough to balance richness without making the pie tangy.

Make Ahead Like a Pro

Assemble and Chill

You can make the filling up to 24 hours ahead. Combine the filling components, cover tightly, and refrigerate. When ready to bake, spoon into the unbaked crust and follow baking steps. Add the reserved cheese and finish baking as instructed.

Fully Baked and Reheat

Fully baked pie stores in the fridge for 3–4 days. Reheat slices in a 350°F oven for 10–15 minutes, covered with foil to prevent over-browning, until warmed through. Avoid microwaving if you want to preserve the crust texture.

Freezing

You can freeze the assembled, unbaked pie for up to 2 months. Wrap tightly in foil and freeze. Bake from frozen at 375°F—add extra time (about 15–25 minutes) to ensure the center is heated through; keep a close eye on the top cheese and tent if needed.

Chicken Salad Pie (Baked) Q&A

Can I use homemade cream of chicken soup? Yes. Use a homemade béchamel or condensed-style chicken soup equivalent to the 12-ounce can. Keep the same volume so the filling consistency remains correct.

What cheese works best? A mild cheddar or Monterey Jack melts well and browns nicely. Use a cheese you enjoy melted—avoid very hard cheeses that won’t melt into a golden layer.

Can I make this vegetarian? Substitute cooked, diced mushrooms or a firm plant-based chicken alternative for the diced chicken. Keep the same quantities and follow the same baking times, though texture will differ.

My filling seems watery—why? If you used raw onion and celery without sautéing, they can release moisture while baking. Sauté them first, drain any excess liquid, and measure ingredients accurately.

How do I know when the center is set? It should jiggle slightly in the middle but not be loose. A knife inserted near the center should come out mostly clean. Resting 10–15 minutes helps firm the filling.

Hungry for More?

If you liked this Chicken Salad Pie (Baked), try these next: a classic chicken pot pie for a saucier filling, a chicken and leek tart for a brighter profile, or an almond-topped tuna noodle casserole for a different take on crunchy toppings. Each follows the same principle—pre-cooked protein, binder, and a crunchy element—so once you know this method, it’s easy to adapt.

Make it tonight and keep notes: change one small element each time (like the cheese or nuts) so you learn what you prefer. Happy baking—it’s a reliable weeknight favorite that also plays well at potlucks and family dinners.

Print Recipe Save it for later

Chicken Salad Pie (Baked)

Savory baked chicken salad in a 10-inch pie crust with toasted slivered almonds and shredded cheese.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Servings: 8 servings

Ingredients

Ingredients

• 110- inch unbaked pie crust
• 1/2-1 cupssautéed sweet yellow onion Sauteed in 1 T olive oil & 1 T butter until translucent. See Note
• 1/2 cupsautéed celery Sauteed in 1 T olive oil & 1 T butter until translucent. See Note
• 1/2 cuptoasted slivered almonds Toasted in the oven for 5-7 minutes. Watch closely.
• 3 cupscooked chickenDiced. See Note
• 2 tablespoonslemon juice
• 1/2 cupmayonnaise
• 1/2 cupsour cream
• 12 ounce cancream of chicken soup
• 6 ounce canwater chestnutsdiced and sliced
• 1/2 teaspoonParisien or Bonnes Herbs
• 1/2 teaspoonground black pepper
• 1/4 teaspoonsmoked paprika
• 1 1/2 cupsshredded cheeseDivided. See Note

Instructions

Instructions

• Preheat oven to 375°F. Place the 1 (10-inch) unbaked pie crust in a 10" pie plate and set aside.
• In a skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter. Add the 1/2–1 cup sautéed sweet yellow onion and 1/2 cup sautéed celery (if raw, add the raw onion and celery and sauté in the oil and butter) and cook until translucent. Remove from heat and let cool slightly. (If your ingredients are already sautéed, skip the cooking and simply use them as listed.)
• While the oven is heating, spread the 1/2 cup slivered almonds on a baking sheet and toast in the preheated oven 5–7 minutes, watching closely so they do not burn. Remove and let cool.
• If your cooked chicken is not yet diced, dice 3 cups cooked chicken.
• Drain the 6-ounce can water chestnuts.
• Measure out the 1 1/2 cups shredded cheese and set aside 3/4 cup for sprinkling on top later; use the remaining 3/4 cup in the filling.
• In a large bowl, combine: the sautéed onion and celery, toasted slivered almonds, diced chicken, 2 tablespoons lemon juice, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 (12-ounce) can cream of chicken soup, the drained 6-ounce can water chestnuts, 1/2 teaspoon Parisien or Bonnes Herbs, 1/2 teaspoon ground black pepper, 1/4 teaspoon smoked paprika, and 3/4 cup of the shredded cheese. Mix until evenly combined.
• Pour the mixture into the prepared pie crust and spread evenly.
• Bake uncovered at 375°F for 30 minutes.
• Remove the pie from the oven and evenly sprinkle the reserved 3/4 cup shredded cheese over the top. Return the pie to the oven and bake an additional 10–15 minutes, until the center is set and the crust is golden brown.
• Remove the pie from the oven and let rest 10–15 minutes before cutting and serving.

Equipment

• Oven
• 10-inch pie plate
• Skillet
• Baking Sheet
• Large Bowl

Notes

To save time, use a pre-made, unbaked pie crust, and buy rotisserie chicken that has already been pulled from the bones.
Instead of chopping onion and celery for this recipe, pick up some pre-chopped packaged veggies in your grocery store’s produce section.
You can saute the onion and celery together to save time. Saute in 1 tablespoon oil and 1 tablespoon butter until translucent.
For the shredded cheese, we used half cheddar and half gruyere. You can use whatever shredded cheese your family loves best.
If you need a delicious dip, just mix all ingredients (except the pie crust, of course) together. Bake in a sprayed casserole dish for 30-40 minutes.  Serve with crackers and/or vegetables.