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.
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 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)
- 1/4 cup crushed buttery crackers
- 1 tablespoon melted butter
Pie Crust:
Chicken Salad Filling:
Optional Topping:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- 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.
- Fill the pie crust: Spoon the chicken mixture into the pie crust and spread evenly.
- Add topping: Optionally, mix crushed crackers with melted butter and sprinkle over the top of the pie.
- Bake: Bake for 30–35 minutes until the filling is set and the top is golden.
- 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
