Chicken Salad Pie (Baked)
Savory baked chicken salad in a 10-inch pie crust with toasted slivered almonds and shredded cheese.
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.
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.