Baked Chicken Salad Pie Recipe

Imagine a savory main dish that brings together the creamy comfort of chicken salad and the flaky crunch of a golden pie crust—welcome to the magic of this Baked Chicken Salad Pie Recipe! It’s a dreamy weeknight dinner that feels special enough for guests, while still landing firmly in the “easy comfort food” category. The filling is rich with tender chicken, crisp veggies, gooey cheddar, and just the right pop of tangy Dijon. Baked until bubbling and gloriously golden, every slice promises to win over even the pickiest eaters. Whether you serve it for lunch, dinner, or a delightful potluck surprise, this Baked Chicken Salad Pie Recipe delivers classic flavor in every bite.

Ingredients You’ll Need

The ingredients for this Baked Chicken Salad Pie Recipe are simple staples, but each one plays a starring role—there’s no filler here! From the creamy base to the fresh crunch and the irresistible crust, these ingredients combine to create fantastic flavor, color, and texture.

• Unbaked pie crust: For the perfect flaky, buttery base—homemade or store-bought works great!
• Cooked and chopped chicken breast: Use rotisserie chicken or leftovers for tender bites and easy prep.
• Mayonnaise: Adds rich creaminess to bind the filling.
• Sour cream: Brings tang and softens the richness for a balanced bite.
• Dijon mustard: Offers depth and a pop of zesty flavor.
• Celery: For crunch and a fresh burst in every forkful.
• Red onion: Adds mild sharpness and a welcome bit of color.
• Green bell pepper: Lends subtle sweetness and a satisfying crisp bite.
• Garlic powder: Provides gentle, savory warmth throughout the filling.
• Salt: Just enough to wake up all the flavors.
• Black pepper: A little zip and spice to balance the creaminess.
• Shredded cheddar cheese: Melts into gooey, cheesy ribbons and gives great flavor.
• Large eggs (lightly beaten): Act as the glue, holding everything together once baked.
• Crushed buttery crackers (optional, for topping): Adds a fun, irresistible crunch on top.
• Melted butter (optional): Helps the cracker topping become wonderfully golden and crisp.

How to Make Baked Chicken Salad Pie Recipe

Step 1: Preheat and Prep

Before you dive into mixing, preheat your oven to 375°F (190°C). This ensures even baking and that your pie crust crisps up beautifully. Set out your pie crust in its pan so it comes up to room temperature while you prepare the filling—no need to fuss with blind baking for this recipe!

Step 2: Prepare the Creamy Filling

In a large mixing bowl, combine your cooked, chopped chicken, mayonnaise, sour cream, and Dijon mustard. This trio makes the heart of the filling creamy and tangy, coating every bite of chicken perfectly. Add the diced celery, red onion, and green bell pepper for both texture and freshness. Sprinkle in the garlic powder, salt, pepper, and cheddar cheese, then mix until everything is thoroughly combined. Lastly, stir in the lightly beaten eggs—these work a little baking magic, setting the filling just right as it bakes.

Step 3: Assemble the Pie

Spoon the chicken salad mixture into your unbaked 9-inch pie crust, smoothing the top with a spatula so it’s level and filled edge-to-edge. If you’re a crunch-lover, mix the optional crushed buttery crackers with the melted butter, and scatter that luscious, golden topping over the filling for mega texture in every bite.

Step 4: Bake to Golden Perfection

Slide the pie into your hot oven and bake for 30–35 minutes, or until the filling is set and the top looks golden and delicious. You’ll know it’s ready when the center jiggles only slightly and the edges of the crust are crisp and browned. Let the pie rest for 5–10 minutes—this will help it slice cleanly and allow the flavors to settle together.

Step 5: Slice and Serve

Use a sharp knife to cut generous wedges and serve your Baked Chicken Salad Pie Recipe warm or at room temperature. The aroma alone will have everyone gathered around the table with their forks ready!

How to Serve Baked Chicken Salad Pie Recipe

Garnishes

For the finishing touch, sprinkle each slice with freshly chopped parsley or a light dusting of paprika. Sliced scallions or even a little extra cheddar give a pop of color and flavor that makes your Baked Chicken Salad Pie Recipe feel even more inviting.

Side Dishes

This savory pie pairs wonderfully with so many sides. Keep it classic with a simple green salad tossed in vinaigrette, or try roasted vegetables for a cozy dinner. A cup of fresh fruit or a tangy coleslaw both balance the creamy, hearty pie filling for a well-rounded meal.

Creative Ways to Present

For brunch or a buffet, cut the pie into smaller squares instead of wedges for a finger-friendly option. Or bake mini versions in muffin tins for adorable, personal-sized servings—perfect for showers and potlucks. The Baked Chicken Salad Pie Recipe is special enough to dress up with a soup starter or serve picnic-style with a refreshing iced tea.

Make Ahead and Storage

Storing Leftovers

Once your pie has cooled, cover it with foil or transfer slices to an airtight container. Leftovers will keep in the fridge for up to three days, with the crust and filling staying flavorful and satisfying.

Freezing

You can freeze the whole pie or individual slices, tightly wrapped in plastic and foil. For best results, freeze the pie before adding the cracker topping, then bake from frozen and finish with fresh topping during the last 10 minutes. Thaw overnight in the fridge before reheating.

Reheating

To reheat, place slices on a baking sheet and warm them in a 350°F oven for about 10–15 minutes (or until heated through). This prevents the crust from getting soggy and revives all that melty cheese and chicken flavor in your Baked Chicken Salad Pie Recipe.

FAQs

Can I use a different type Main Course

Absolutely! Turkey or cooked ham both work wonderfully. Shredded rotisserie chicken is a favorite for its ease, but you can experiment with what you have on hand and make the Baked Chicken Salad Pie Recipe your own.

Can I make this pie ahead of time?

Yes, you can assemble the pie up to a day in advance—just cover and chill it until you’re ready to bake. Take it out of the refrigerator about 20 minutes before baking to let it come closer to room temperature.

What are some ways to lighten up the recipe?

Swap in Greek yogurt for some or all of the mayonnaise and sour cream, or use reduced-fat cheese. You can also load up on extra veggies like spinach or mushrooms for a lighter but still satisfying version of the Baked Chicken Salad Pie Recipe.

Is this recipe gluten-free?

It can be! Simply use a gluten-free pie crust and make sure your cracker topping (if using) is gluten-free. The creamy filling is already naturally gluten-free.

Can I serve this cold?

While the Baked Chicken Salad Pie Recipe tastes best warm or at room temperature, you can serve leftovers cold as a satisfying lunch or snack—the filling will still have tons of flavor, especially after a day for the flavors to meld.

Final Thoughts

There’s something so satisfying about a dish that feels both nostalgic and new, and that’s exactly what you get with this Baked Chicken Salad Pie Recipe. I hope you’ll give it a try and let it bring a little extra warmth, flavor, and comfort to your table!

Baked Chicken Salad Pie Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

This Baked Chicken Salad Pie Recipe combines the flavors of a classic chicken salad with the comforting elements of a savory pie. Creamy and packed with tender chicken, crunchy vegetables, and gooey cheese, this easy-to-make dish is perfect for a cozy family dinner.

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Ingredients

Scale 1x2x3x

Pie Crust:

• 1 unbaked 9-inch pie crust

Chicken Salad Filling:

• 2 cups cooked and chopped chicken breast
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 2 large eggs (lightly beaten)

Optional Topping:

• 1/4 cup crushed buttery crackers
• 1 tablespoon melted butter

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Instructions

1. Preheat the oven: Preheat the oven to 375°F (190°C).
2. Prepare the filling: In a large bowl, combine chicken, mayonnaise, sour cream, Dijon mustard, celery, red onion, green bell pepper, garlic powder, salt, black pepper, and cheddar cheese. Mix well and stir in beaten eggs.
3. Fill the pie crust: Spoon the chicken mixture into the pie crust and spread evenly.
4. Add topping: Optionally, mix crushed crackers with melted butter and sprinkle over the top of the pie.
5. Bake: Bake for 30–35 minutes until the filling is set and the top is golden.
6. Serve: Allow the pie to rest for 5–10 minutes before slicing and serving.

Notes

• You can lighten the recipe by using Greek yogurt instead of sour cream or mayonnaise.
• For extra flavor, consider adding chopped pecans or sliced grapes to the filling.
• This pie is delicious served warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 440
• Sugar: 3g
• Sodium: 580mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 105mg