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Chicken Salad Pie (Baked)

This Chicken Salad Pie (Baked) is a comforting twist on classic chicken salad with creamy filling and flaky crust, perfect for family dinners or potlucks!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: Baked, Chicken, Comfort Food, Easy, Pie
Servings: 6 servings

Ingredients

  • 1 10-inch unbaked pie crust the foundation of your pie, providing a flaky and buttery base
  • 0.5-1 cup sweet yellow onion sautéed in 1 tablespoon olive oil and 1 tablespoon butter until translucent
  • 0.5 cup celery sautéed in 1 tablespoon olive oil and 1 tablespoon butter until translucent
  • 0.5 cup toasted slivered almonds toasted in the oven for 5-7 minutes
  • 3 cups cooked chicken diced, preferably leftover rotisserie or roasted chicken
  • 2 tablespoons lemon juice freshly squeezed
  • 0.5 cup mayonnaise for creaminess and richness
  • 0.5 cup sour cream adds tang and enhances creamy texture
  • 1 12-ounce can cream of chicken soup a key ingredient to create a rich filling
  • 1 6-ounce can water chestnuts diced and sliced for crunch
  • 0.5 teaspoon Parisien or Bonnes Herbs herb blend for flavor
  • 0.5 teaspoon ground black pepper for seasoning
  • 0.25 teaspoon smoked paprika brings subtle smokiness
  • 1.5 cups shredded cheese divided; try cheddar and mozzarella mix

Instructions

  • Begin by sautéing the sweet yellow onion and celery in a large skillet with 1 tablespoon olive oil and 1 tablespoon butter over medium heat until translucent and tender. Remove from heat and let cool slightly.
  • Spread the slivered almonds on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, watching closely to avoid burning.
  • In a mixing bowl, combine diced cooked chicken, sautéed onion and celery, toasted almonds, lemon juice, mayonnaise, sour cream, cream of chicken soup, water chestnuts, herbs, black pepper, and smoked paprika. Mix well. Reserve 1/2 cup shredded cheese for topping.
  • Place the unbaked pie crust into the baking dish. Pour the chicken salad mixture into the crust and spread evenly. Sprinkle the reserved shredded cheese on top.
  • Preheat oven to 375°F (190°C). Bake the pie for 30-35 minutes until crust is golden and cheese melted and bubbly.
  • Remove the pie from oven and let cool for 10-15 minutes before slicing and serving.

Equipment

  • Large Skillet
  • Baking Dish
  • Mixing Bowl
  • Spatula
  • Oven

Notes

  • Toast the almonds to enhance flavor and texture.
  • Do not overcook vegetables; keep some crunch for texture balance.
  • Cool pie slightly before slicing to help the filling set.
  • Use leftover rotisserie chicken for convenience and flavor.
  • Freeze unbaked or baked pie for later enjoyment, thaw properly before baking or reheating.