If you’re craving a comforting, hearty dish that brings all your favorite chicken salad flavors into one golden, delicious package, the Baked Chicken Salad Pie Recipe is exactly what you need. This dish brilliantly combines tender cooked chicken, crisp celery, and sharp cheddar cheese all enveloped in a flaky pie crust, topped with a buttery cracker crumble that bakes up golden and irresistible. It’s a simple yet satisfying meal perfect for family dinners, potlucks, or whenever you want a cozy, protein-rich dish that feels both elegant and homey.
Ingredients You’ll Need
Gathering the right ingredients is key to making this Baked Chicken Salad Pie Recipe a total winner. Each component is straightforward but essential, contributing unique textures and flavors that blend perfectly in every bite.
- 1 unbaked 9-inch pie crust: The flaky base that holds all the goodness together; you can go store-bought for convenience or homemade for extra love.
- 2 cups cooked chicken (chopped or shredded): Use rotisserie or leftover roasted chicken for juicy, tender protein packed filling.
- ½ cup celery (finely chopped): Adds crunch and freshness that balances the creaminess.
- ½ cup green onions (sliced): Brings a mild tangy bite and vibrant color.
- 1 cup shredded cheddar cheese: Sharp and melty, it adds richness and depth of flavor.
- ½ cup mayonnaise: Provides creamy binder and moisture for the filling.
- 2 large eggs: Help set the filling firmly inside the crust as it bakes.
- ½ teaspoon salt: Enhances all the flavors without overpowering.
- ¼ teaspoon black pepper: Gives just the right kick of warmth.
- ½ teaspoon garlic powder: Adds gentle aromatic depth.
- ½ teaspoon dried dill (optional): Offers a subtle hint of herbal brightness that pairs beautifully with chicken.
- ½ cup crushed buttery crackers (like Ritz): Creates a crispy, golden topping with a touch of buttery savoriness.
- 1 tablespoon melted butter: Used to help the cracker topping brown beautifully in the oven.
How to Make Baked Chicken Salad Pie Recipe
Step 1: Prepare Your Oven and Pie Crust
Begin by preheating your oven to 375°F (190°C). Place your unbaked pie crust into a 9-inch pie dish and gently crimp the edges if you want a decorative touch. This crust will act as the perfect buttery vessel for all the delicious filling to come.
Step 2: Mix the Chicken Salad Base
In a large mixing bowl, combine your cooked chicken, finely chopped celery, sliced green onions, and shredded cheddar cheese. This mixture forms the wholesome, flavorful heart of your pie, balancing tender chicken with crunchy and cheesy elements.
Step 3: Prepare the Creamy Binder
In a separate bowl, whisk together mayonnaise, eggs, salt, black pepper, garlic powder, and optional dried dill until smooth and well blended. This creamy mixture will bring everything together when poured over the chicken base, ensuring each bite is perfectly moist and rich.
Step 4: Combine and Fill the Pie
Pour your creamy binder into the bowl with the chicken mixture and stir thoroughly to combine all ingredients evenly. Then, transfer this filling carefully into your prepared pie crust, smoothing the top so it bakes evenly.
Step 5: Add the Buttery Cracker Topping
Mix the crushed buttery crackers with melted butter in a small bowl until crumbs are well coated. Sprinkle this topping generously over your pie filling to add a crispy, golden crust once baked.
Step 6: Bake to Perfection
Place the pie in your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the center is set firm and the cracker topping has turned a beautiful golden brown. Allow the pie to cool for 10 to 15 minutes before slicing—this rest time helps it set for neat slices and deepens the flavors.
How to Serve Baked Chicken Salad Pie Recipe
Garnishes
Fresh herbs like chopped parsley or dill sprinkled on top add a lovely pop of green and an extra fresh aroma. Thin slices of avocado or cherry tomatoes on the side brighten the plate and complement the savory filling perfectly.
Side Dishes
This pie pairs delightfully with a crisp green salad dressed in a light vinaigrette to balance the richness. Roasted seasonal vegetables or a simple cucumber and radish salad also make refreshing sides that keep the meal light yet satisfying.
Creative Ways to Present
Slice the pie into wedges and serve warm or at room temperature for gatherings. For a fun twist, try individual mini pies using muffin tins, making perfect handheld bites for parties. Adding a layer of sliced grapes or toasted almonds inside the filling also creates a unique burst of flavor and texture.
Make Ahead and Storage
Storing Leftovers
After enjoying your Baked Chicken Salad Pie Recipe, simply cover leftover slices with plastic wrap or foil and refrigerate. They will keep well for up to three days, making easy meals or snacks more delicious.
Freezing
This pie freezes beautifully! Wrap it tightly in plastic wrap and then foil to avoid freezer burn. It can be stored for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place slices in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through and the crust is crisp again. Avoid microwaving to keep the crust flaky and the topping crunchy.
FAQs
Can I use other types of cheese instead of cheddar?
Absolutely! While cheddar provides a nice sharp flavor, you can swap in mozzarella for a milder taste or pepper jack for a bit of spice. Just choose a cheese that melts well to maintain the creamy texture.
Is it necessary to use mayonnaise in the filling?
Mayonnaise gives the pie its signature creaminess and moisture, but you can substitute with Greek yogurt or sour cream for a tangier, lighter option if preferred.
Can I prepare this pie completely ahead of time?
Yes, assemble the pie up to the topping stage, then cover and refrigerate for up to 24 hours before baking. Just add the cracker topping and bake when ready to serve.
What if I don’t have crushed crackers for the topping?
You can use breadcrumbs or crushed cornflakes for a similar crunch. Just toss them with melted butter to help them brown nicely in the oven.
Is this recipe suitable for a gluten-free diet?
To make it gluten-free, use a gluten-free pie crust and substitute the cracker topping with gluten-free crackers or nuts. Check all labels to ensure ingredients meet your dietary needs.
Final Thoughts
This Baked Chicken Salad Pie Recipe has quickly become one of my go-to comfort meals because it effortlessly combines familiar, loved flavors into a dish that feels special and satisfying. Whether you’re feeding family or entertaining guests, give this pie a try—you might just find yourself reaching for it week after week. It’s truly a delicious way to celebrate chicken salad with a warmth and heartiness that only baking can deliver.
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Baked Chicken Salad Pie Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Baked Chicken Salad Pie is a delightful and savory dish combining tender cooked chicken, crisp celery, green onions, and sharp cheddar cheese bound together with a creamy mayonnaise and egg mixture, all nestled in a flaky pie crust and topped with buttery crushed crackers for a golden finish. Perfect for an easy weekday dinner or a satisfying meal served warm or at room temperature alongside a fresh green salad.
Ingredients
Pie Base
- 1 unbaked 9-inch pie crust (store-bought or homemade)
Main Filling
- 2 cups cooked chicken (chopped or shredded)
- ½ cup celery (finely chopped)
- ½ cup green onions (sliced)
- 1 cup shredded cheddar cheese
Binding Mixture
- ½ cup mayonnaise
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried dill (optional)
Topping
- ½ cup crushed buttery crackers (like Ritz)
- 1 tablespoon melted butter
Instructions
- Prepare Oven and Pie Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if you like for a decorative touch.
- Mix the Chicken Filling: In a large bowl, combine the chopped or shredded cooked chicken, finely chopped celery, sliced green onions, and shredded cheddar cheese. Stir gently to blend these ingredients evenly.
- Prepare the Egg and Mayonnaise Mixture: In a separate bowl, whisk together the mayonnaise, eggs, salt, black pepper, garlic powder, and optional dried dill until the mixture is smooth and creamy.
- Combine Mixtures and Fill Pie: Pour the mayonnaise and egg mixture over the chicken mixture, stirring thoroughly to ensure everything is well incorporated. Then, pour the final filling into the prepared pie crust, smoothing the surface with a spatula for even baking.
- Prepare Topping and Apply: In a small bowl, mix crushed buttery crackers with melted butter. Sprinkle this mixture evenly over the top of the pie filling to create a crispy, golden crust.
- Bake the Pie: Place the pie in the oven and bake for 35 to 40 minutes until the center is set and the topping is a beautiful golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool for 10–15 minutes to set further and make slicing easier. Serve warm or at room temperature, optionally with a green salad on the side for a complete meal.
Notes
- Use rotisserie chicken or leftover roasted chicken to save time without sacrificing flavor.
- For a unique twist, add a handful of chopped grapes or sliced almonds to the chicken mixture for extra texture and a hint of sweetness.
- This pie can be served either warm or at room temperature, making it versatile for different occasions.
- Pair with a fresh green salad to add lightness and balance to the meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
