Chicken Salad Pie (Baked)

A creamy, savory chicken-filled pie with sautéed vegetables, toasted almonds, and melted cheese baked in a flaky crust.

Prep Time 15

Cook Time 45

Total Time 1

Servings 8 servings

1 10-inch unbaked pie crust
1/2-1 cup sweet yellow onion, sautéed sauté in 1 Tbsp olive oil and 1 Tbsp butter until translucent
1/2 cup celery, sautéed sauté in 1 Tbsp olive oil and 1 Tbsp butter until translucent
1/2 cup slivered almonds, toasted toast 5–7 minutes in oven, watch closely
3 cups cooked chicken, diced
2 tablespoons lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
12 ounce can condensed cream of chicken soup
6 ounce can water chestnuts, diced and sliced
1/2 teaspoon Parisien or Bonnes Herbes
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1 1/2 cups shredded cheese, divided use half cheddar and half gruyère or preferred cheeses; reserve 3/4 cup for topping

Preheat the oven to 375°F (190°C). Place the unbaked 10-inch pie crust in a pie plate and set aside.
Sauté the onion and celery: heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat, add the diced onion and celery, and cook until translucent; remove from heat.
Toast the slivered almonds on a baking sheet in the oven for 5–7 minutes, watching closely until lightly golden; set aside.
In a large bowl, combine the sautéed onion, sautéed celery, toasted almonds, diced cooked chicken, lemon juice, mayonnaise, sour cream, condensed cream of chicken soup, drained water chestnuts, herbs, black pepper, smoked paprika, and 3/4 cup of the shredded cheese; mix until evenly combined.
Pour the chicken mixture into the prepared pie crust and spread evenly.
Bake uncovered at 375°F (190°C) for 30 minutes.
Remove the pie from the oven, sprinkle the remaining 3/4 cup shredded cheese evenly over the top, and return to the oven.
Bake an additional 10–15 minutes, until the filling is set in the center and the crust is golden brown.
Let the pie rest 10–15 minutes before slicing and serving.

Use a pre-made unbaked pie crust and rotisserie chicken to save time.
Pre-chopped packaged onion and celery can be used to skip chopping.
Sauté onion and celery together in 1 tablespoon oil and 1 tablespoon butter until translucent.
Toast almonds 5–7 minutes in the oven and watch closely to avoid burning.
For cheese, use half cheddar and half gruyère or your preferred blend.
To make a dip, omit the crust and bake the filling in a sprayed casserole dish for 30–40 minutes.