If you love cozy, layered casseroles and the buttery comfort of a pie crust, this Chicken Salad Pie (Baked) is the answer to weeknight dinners and potluck contributions alike. Think creamy chicken filling with tender sautéed vegetables, crunchy toasted almonds, crisp water chestnuts, and melty cheese all wrapped in a flaky 10-inch pie crust. It’s an approachable, make-ahead meal that feels special without fuss.

Why you’ll love this Chicken Salad Pie (Baked)

This recipe delivers contrasting textures and balanced flavors: savory cooked chicken, bright lemon, sweet onions, crunchy almonds, and the gentle pop of water chestnuts. The cream of chicken soup and a mixture of mayonnaise and sour cream give the filling a silky, cohesive base that bakes up warm and cheesy. It’s the kind of dish that satisfies a crowd but is simple enough for a solo cook to pull together on a weeknight.

Ingredients

▢ 1 10-inch unbaked pie crust
▢ 1/2-1 cup sautéed sweet yellow onion (Sautéed in 1 T olive oil & 1 T butter until translucent.) See Note
▢ 1/2 cup sautéed celery (Sautéed in 1 T olive oil & 1 T butter until translucent.) See Note
▢ 1/2 cup toasted slivered almonds (Toasted in the oven for 5-7 minutes. Watch closely.)
▢ 3 cups cooked chicken, diced. See Note
▢ 2 tablespoons lemon juice
▢ 1/2 cup mayonnaise
▢ 1/2 cup sour cream
▢ 1 12-ounce can cream of chicken soup
▢ 6 ounce can water chestnuts, diced and sliced
▢ 1/2 teaspoon Parisien or Bonnes Herbs
▢ 1/2 teaspoon ground black pepper
▢ 1/4 teaspoon smoked paprika
▢ 1 1/2 cups shredded cheese, divided. See Note.

Notes before you start

The recipe calls for a 10-inch unbaked pie crust — use a ready-made crust or your favorite homemade version. Keep it chilled until you’re ready to fill it.
For the sautéed onions and celery, the range 1/2–1 cup for onion allows you to adjust sweetness and bulk. Follow the sauté instructions in the ingredients line: use 1 tablespoon olive oil and 1 tablespoon butter to cook until translucent.
Use fully cooked chicken — roasted, poached, or leftover rotisserie-style breast or thigh meat. Cut into roughly 1/2-inch dice for even bites.
Toast the slivered almonds in a single layer on a baking sheet at 350°F for 5–7 minutes; they can burn quickly, so watch the color closely and remove when golden and fragrant.
Divide the shredded cheese as follows: reserve about 1 cup for mixing into the filling and 1/2 cup to sprinkle on top before baking.
The 6-ounce can of water chestnuts should be drained, then diced and sliced as listed. This provides crunch and a mild flavor contrast to the soft filling.
All amounts are shown exactly as used in this recipe to preserve balance and ensure consistent results.

Equipment

10-inch pie dish
Skillet for sautéing
Mixing bowls
Measuring cups and spoons
Spatula and wooden spoon
Baking sheet for toasting almonds

Step-by-step directions

Preheat the oven to 350°F (175°C). Position a rack in the center so the pie bakes evenly.
Toast the almonds: Spread the 1/2 cup slivered almonds in a single layer on a baking sheet. Bake for 5–7 minutes, watching closely. Remove when they are lightly golden and fragrant. Transfer the almonds to a small bowl to cool so they stop cooking on the hot pan.
Sauté the vegetables: In a medium skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts and foams, add 1/2–1 cup sweet yellow onion (depending on how onion-forward you want the pie). Cook, stirring occasionally, until the onion turns translucent and sweet — about 4–6 minutes. Remove the onions to a plate.
Using the same skillet and the remaining 1 tablespoon olive oil and 1 tablespoon butter called for with the celery in the ingredient note, add 1/2 cup diced celery to the pan. Sauté over medium heat until translucent and tender, about 3–5 minutes. Remove the celery and combine with the cooked onions in the plate.
Prepare the cooked chicken: Take 3 cups of cooked chicken and cut it into bite-sized pieces (roughly 1/2-inch dice). If your chicken is warm, let it cool slightly so it doesn’t melt the dairy in the next step.
Mix the filling base: In a large mixing bowl, combine 2 tablespoons lemon juice, 1/2 cup mayonnaise, and 1/2 cup sour cream. Whisk until smooth. Add the 1 12-ounce can cream of chicken soup and stir until evenly combined and slightly thickened.
Add seasonings and vegetables: Stir the 1/2 teaspoon Parisien or Bonnes Herbs, 1/2 teaspoon ground black pepper, and 1/4 teaspoon smoked paprika into the creamy base. Fold in the cooled sautéed onion and celery, the toasted slivered almonds, and the 6 ounce can of diced and sliced water chestnuts (drained). Mix until the filling is uniform.
Incorporate chicken and most of the cheese: Add the 3 cups diced cooked chicken to the bowl and fold gently to coat the chicken with the filling. Stir in about 1 cup of the shredded cheese (reserve 1/2 cup to sprinkle on top). Make sure the cheese is evenly distributed but don’t overmix; you want distinct pieces of chicken and almonds throughout.
Fill the pie crust: Place the 1 10-inch unbaked pie crust in a 10-inch pie dish if it isn’t already. Press it into the dish so it sits snugly along the bottom and sides. Pour the prepared chicken filling into the crust, smoothing the top with a spatula so the mixture is level.
Top with cheese: Sprinkle the reserved 1/2 cup shredded cheese evenly over the filling. This will form a golden, melty topping as it bakes.
Bake the pie: Place the pie on a baking sheet to catch any possible spills and transfer it to the preheated oven. Bake at 350°F (175°C) for 25–30 minutes, or until the filling is bubbling around the edges and the cheese on top is melted and lightly golden. If the crust edges begin to brown too quickly, tent loosely with a strip of foil for the remaining bake time.
Rest before slicing: Remove the Chicken Salad Pie (Baked) from the oven and let it cool for 10–15 minutes on a wire rack. Resting lets the filling set so your slices hold together neatly.
Serve: Slice the pie into wedges and serve warm. This pie pairs well with a simple green salad, steamed vegetables, or roasted root vegetables for a complete meal.

Make-ahead and storage tips

Assemble the filling and refrigerate it for up to 24 hours before pouring into the crust and baking. If chilling, allow the mixture to come close to room temperature before baking so it heats evenly.
To freeze: Bake the pie fully, cool completely, wrap tightly with foil and plastic wrap, and freeze for up to 3 months. Reheat in a 350°F oven until warmed through, about 30–45 minutes depending on size.
Store leftovers covered in the refrigerator for 3–4 days. Reheat individual slices in the oven or microwave until warm.

Flavor variations and swaps

Make it herbier: Add 1–2 teaspoons fresh chopped tarragon or parsley to the filling for a brighter herb note.
Spice it up: Add 1/4–1/2 teaspoon cayenne or a few dashes of hot sauce into the filling for a gentle kick.
Nut-free option: If you prefer to skip nuts, substitute toasted pumpkin seeds or extra water chestnuts for crunch.
Cheese choices: Use a sharp cheddar, Gouda, or a melty Monterey Jack. The recipe calls for 1 1/2 cups shredded cheese total, divided as directed.

Serving suggestions

Cut wedges of the Chicken Salad Pie (Baked) and serve with a crisp green salad dressed in a light vinaigrette. A simple side of roasted carrots or steamed green beans complements the creamy pie nicely. For a brunch spread, slice smaller wedges and place on a platter with fruit and crusty bread.

Final notes

This Chicken Salad Pie (Baked) is straightforward but impressive. It’s forgiving with cooked chicken and generous on texture thanks to the toasted almonds and water chestnuts. The lemon juice brightens the filling while the cream of chicken soup and mayonnaise-sour cream mix create a smooth, savory base. Follow the step-by-step directions above for predictable results, and don’t skip the short rest time after baking — it makes slicing so much easier.

Whether you’re feeding a family or looking for a comforting dish to bring to a gathering, this Chicken Salad Pie (Baked) is a cozy, crowd-pleasing option that balances comfort and freshness in every bite.