If you’re searching for a comforting, crowd-pleasing dish that effortlessly combines the creaminess of chicken salad with the warm, flaky goodness of a homemade pie, then you have to try this Baked Chicken Salad Pie Recipe. It’s a delightful harmony of tender chicken, sharp cheddar, crunchy celery, and a tangy dressing all baked to golden perfection inside a buttery crust. Whether you want a cozy family dinner or an impressive dish to bring to a potluck, this recipe checks all the boxes for deliciousness, simplicity, and satisfying flavor.
Ingredients You’ll Need
This Baked Chicken Salad Pie Recipe relies on straightforward, everyday ingredients that come together beautifully. Each component plays a special role in delivering that perfect balance of creamy, tangy, and crunchy textures that make this pie so enjoyable.
- Refrigerated pie crust (9-inch): The buttery base that holds everything together with a flaky, tender texture.
- Cooked chicken (2 cups, shredded or chopped): The hearty protein foundation delivering savory flavor.
- Mayonnaise (¾ cup): Adds creaminess and moisture to meld the salad ingredients.
- Large eggs (2): Provide richness and help bind the filling as it bakes.
- Shredded cheddar cheese (1 cup): Brings a sharp, cheesy depth and a melty texture.
- Diced celery (½ cup): Adds a crisp contrast and a fresh bite.
- Chopped green onions (¼ cup): Offers a mild oniony zing to brighten flavors.
- Chopped dill pickles or sweet relish (¼ cup): Lends tang and subtle sweetness to balance richness.
- Dijon mustard (1 tablespoon): Introduces a slight sharpness that lifts the entire filling.
- Garlic powder (½ teaspoon): Enhances savory notes without overpowering.
- Salt (½ teaspoon): Essential for seasoning and bringing out all the flavors.
- Black pepper (¼ teaspoon): Adds a bit of warmth and spice.
- Optional paprika for topping: Creates a visually appealing, slightly smoky finish.
How to Make Baked Chicken Salad Pie Recipe
Step 1: Prepare the crust
Start by preheating your oven to 375°F. Roll out the refrigerated pie crust and gently press it into a 9-inch pie dish. This crust acts as the delicious shell that will cradle all those flavorful filling ingredients, so be gentle but thorough in pressing it up the sides.
Step 2: Mix the savory filling
In a large mixing bowl, combine the cooked chicken, mayonnaise, eggs, shredded cheddar, diced celery, green onions, pickles or relish, Dijon mustard, garlic powder, salt, and black pepper. Stir everything together until well blended. This step is crucial because it perfectly balances creaminess, texture, and seasoning that make this pie truly outstanding.
Step 3: Assemble and bake
Pour the chicken salad mixture into your prepared pie crust, spreading it evenly so every slice gets all those flavors. If desired, sprinkle a light dusting of paprika over the top to add a pop of color and a subtle smoky note once baked. Place the pie in the oven and bake for 35 to 40 minutes, until the center is set and the top turns a lovely golden brown.
Step 4: Cool and slice
Once out of the oven, let the pie cool for about 10 minutes. This resting time helps the filling to firm up just right, making it easier to slice beautifully without losing any of the filling’s creamy, cheesy goodness.
How to Serve Baked Chicken Salad Pie Recipe
Garnishes
Fresh garnishes can elevate your Baked Chicken Salad Pie Recipe even more. Try scattering finely chopped fresh parsley, a sprinkle of extra green onions, or even a light drizzle of hot sauce to add brightness and visual appeal before serving.
Side Dishes
This pie pairs beautifully with crisp, fresh salads like a simple mixed greens salad with vinaigrette, roasted seasonal vegetables, or a tangy coleslaw. These sides offer a wonderful contrast to the pie’s creamy richness and round out your meal perfectly.
Creative Ways to Present
For a fun twist, serve the pie in small individual ramekins using mini pie crusts, perfect for parties or elegant appetizers. You can also slice it and present alongside pickled vegetables or even inside warm pita pockets for a casual lunch option that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
After enjoying your Baked Chicken Salad Pie Recipe, wrap any leftovers tightly in plastic wrap or transfer to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days, making it an easy option for quick lunches or snacks.
Freezing
Want to save some for later? You can freeze the baked pie wrapped very well in foil and plastic wrap. When frozen this way, it keeps well for up to 1 month. Just thaw it overnight in the fridge before reheating for best texture and flavor.
Reheating
Reheat slices gently in the oven at 350°F for about 10 to 15 minutes until warmed through. Avoid the microwave if possible to keep the crust flaky and crisp instead of soggy. This way, your Baked Chicken Salad Pie Recipe tastes nearly as fresh as when it first came out of the oven.
FAQs
Can I use leftover chicken for this recipe?
Absolutely! Leftover cooked chicken or rotisserie chicken works beautifully in this pie, saving time and infusing wonderful flavor.
Is it possible to make this pie dairy-free?
You can substitute cheddar cheese with a dairy-free cheese alternative and swap mayonnaise for a dairy-free version to keep it friendly for those avoiding dairy.
How long does the pie keep in the fridge?
Stored properly in an airtight container, the pie remains delicious for up to 3 days in the refrigerator.
Can I prepare the filling in advance?
Yes, mixing the filling the day before can enhance the flavors. Just keep it covered in the fridge and bake in a fresh crust when ready.
What can I use instead of pickles or relish?
If you prefer, chopped roasted red peppers or a touch of capers can add a similar tangy contrast to the filling.
Final Thoughts
There’s something so wonderfully satisfying about this Baked Chicken Salad Pie Recipe that makes it an instant favorite to keep in your cooking repertoire. The ease of combining simple ingredients with that golden baked crust delivers a comforting meal that feels both indulgent and homey. I can’t wait for you to try it and share it with your loved ones—it’s the kind of meal that feels like a warm hug on a plate!
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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 delicious and comforting main course that combines shredded cooked chicken with creamy mayonnaise, eggs, cheddar cheese, and crunchy vegetables, all baked inside a flaky pie crust. Perfect for make-ahead meals or picnics, it offers a satisfying blend of flavors and textures in every slice.
Ingredients
Pie Crust
- 1 refrigerated pie crust (9-inch)
Filling
- 2 cups cooked chicken (shredded or chopped)
- ¾ cup mayonnaise
- 2 large eggs
- 1 cup shredded cheddar cheese
- ½ cup diced celery
- ¼ cup chopped green onions
- ¼ cup chopped dill pickles or sweet relish
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- optional paprika for topping
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s at the correct temperature by the time you prepare the pie.
- Prepare the Pie Crust: Roll out the refrigerated pie crust and carefully press it into a 9-inch pie dish, making sure it fits snugly against the sides to hold the filling securely.
- Mix the Filling: In a large mixing bowl, combine the cooked chicken with mayonnaise, eggs, shredded cheddar cheese, diced celery, chopped green onions, chopped dill pickles or sweet relish, Dijon mustard, garlic powder, salt, and black pepper. Stir thoroughly until the mixture is evenly combined.
- Fill the Pie Crust: Pour the chicken salad mixture into the prepared pie crust, spreading it out evenly to ensure a uniform bake.
- Add Topping: Sprinkle paprika over the top of the filling if desired, which adds a slight color and mild flavor enhancement.
- Bake the Pie: Place the pie in the preheated oven and bake for 35 to 40 minutes, or until the center is set and the top turns a lovely golden color.
- Cool and Serve: Remove the pie from the oven and allow it to cool for about 10 minutes before slicing to let the filling set further, making serving easier and cleaner.
Notes
- You can use rotisserie chicken to save time on shredding and cooking the chicken.
- For a lighter alternative, substitute half of the mayonnaise with plain Greek yogurt.
- The pie can be enjoyed warm or chilled, making it perfect for preparing ahead or taking on picnics.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
