Get ready to fall in love with a family favorite that brings together the best of creamy chicken salad and golden, savory pie! The Baked Chicken Salad Pie Recipe is an all-in-one comfort dish that offers a warm, satisfying twist on classic chicken salad. Bursting with tender chicken, crunchy celery, melty cheese, and a crispy cracker topping, this pie is proof that simple ingredients can make magic. Whether you’re looking for something creative for weeknight dinners, hosting a potluck, or just craving a cozy meal, this recipe is about to become your go-to.
Ingredients You’ll Need
One of the beautiful things about the Baked Chicken Salad Pie Recipe is how approachable the ingredient list is. Each element has a clear purpose, layering together flavors and textures that create the ultimate savory pie experience.
- Cooked chicken breast (2 cups, shredded or chopped): The heart of the dish, lean and protein-packed.
- Mayonnaise (1/2 cup): Adds rich creaminess, holding everything together smoothly.
- Sour cream (1/2 cup): Provides gentle tang and keeps the filling luxuriously soft.
- Shredded cheddar cheese (1/2 cup): Melts into gooey pockets for irresistible bites.
- Diced celery (1/4 cup): Brings subtle crunch and a fresh, vegetal note.
- Chopped green onions (1/4 cup): Lends mild sharpness and color.
- Chopped fresh parsley (2 tablespoons): Invites herby brightness and visual appeal.
- Dijon mustard (1 teaspoon): Heightens flavor with a punch of gentle heat.
- Garlic powder (1/2 teaspoon): Infuses a mellow, savory undertone.
- Black pepper (1/4 teaspoon): Gives just the right hint of warmth.
- Salt (1/4 teaspoon): Balances and lifts every flavor.
- Unbaked 9-inch pie crust: The buttery, flaky base that holds it all together.
- Crushed buttery crackers (1/2 cup): Finish the pie with crunch and nostalgia.
- Melted butter (2 tablespoons): Binds the cracker topping and adds golden color.
How to Make Baked Chicken Salad Pie Recipe
Step 1: Preheat the Oven
Start by heating your oven to 375°F (190°C). This gives you the perfect temperature for a bubbly filling and a crisp-golden topping, ensuring every bite of your Baked Chicken Salad Pie Recipe turns out just right.
Step 2: Mix the Filling
In a large bowl, combine your shredded or chopped cooked chicken with mayonnaise, sour cream, cheddar cheese, diced celery, green onions, parsley, Dijon mustard, garlic powder, salt, and black pepper. Stir it all together until you have a creamy, evenly mixed filling that highlights every ingredient.
Step 3: Fill the Pie Crust
Carefully spoon the chicken salad mixture into your unbaked 9-inch pie crust. Use a spatula to spread the filling out evenly — don’t forget to smooth the top for a beautiful finish once it’s baked.
Step 4: Add the Cracker Topping
In a small bowl, combine the crushed buttery crackers with melted butter. Sprinkle this glorious mixture evenly over the top of your pie. Not only does this create a crave-worthy crunch, but it also toasts into an irresistible golden crust.
Step 5: Bake
Slide your pie into the oven and bake for 25 to 30 minutes. You’re looking for the top to turn golden brown and for the filling to be hot and a little bubbly around the edges. The wonderful aroma is the signal that your Baked Chicken Salad Pie Recipe is moments from perfection!
Step 6: Rest and Serve
Allow the pie to rest for about 5 to 10 minutes before slicing. This helps it set up, so every slice holds together beautifully — plus, the filling won’t be too hot to enjoy.
How to Serve Baked Chicken Salad Pie Recipe
Garnishes
A little sprinkle of fresh parsley, sliced green onions, or even a handful of extra shredded cheese right on top can add a lovely pop of color and freshness. A light dusting just before serving elevates the presentation and draws out the flavors even more.
Side Dishes
Pair your Baked Chicken Salad Pie Recipe with a simple mixed green salad in a tangy vinaigrette or lightly steamed green beans for a balanced meal. If you’re feeding a crowd, consider adding a chilled fruit salad or some garlic bread for a heartier spread.
Creative Ways to Present
For a fun twist, bake the filling in mini pie shells or ramekins for individual servings — they’re perfect for brunches or parties. You can also transform leftovers into easy lunchboxes, or try serving slices atop a bed of baby spinach for a “pie salad” that’s both charming and delicious.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store slices of the Baked Chicken Salad Pie Recipe in an airtight container in the refrigerator for up to three days. The texture and flavors actually meld together nicely with a little time.
Freezing
You can freeze your baked pie for up to two months. Allow it to cool completely, then wrap tightly in plastic wrap and foil before freezing. To serve, thaw overnight in the refrigerator for best results.
Reheating
To reheat, pop a slice (or the whole pie!) in a 350°F oven until heated through and the topping is crisp again. You can microwave individual slices in a pinch, though the crust will stay crispier with oven reheating.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that brings extra flavor and juiciness to the Baked Chicken Salad Pie Recipe. Just shred or chop it up, and you’re good to go.
Can I make this recipe gluten-free?
Yes, simply use a gluten-free pie crust and substitute gluten-free crackers for the topping. The rest of the ingredients are already naturally gluten-free.
What kind of cheese works best?
Cheddar cheese is classic and melts beautifully, but you can experiment with Monterey Jack, Swiss, or even a blend for variety. Just keep the quantity the same for the right creamy balance.
Can I add other vegetables?
Definitely! Try adding diced red bell pepper, chopped spinach, or even some cooked bacon or sun-dried tomatoes for extra flavor and color in your Baked Chicken Salad Pie Recipe.
Is this dish better hot or at room temperature?
It’s delicious both ways! Warm, it’s comforting and satisfying; at room temperature, it’s perfect for picnics or packed lunches. You can’t go wrong either way.
Final Thoughts
It’s hard not to get excited about a dish as inviting and versatile as the Baked Chicken Salad Pie Recipe. Whether you’re sharing it at a family meal or treating yourself to homemade comfort, this pie promises a slice of something genuinely special. Cozy up to a plate and let every bite remind you how much fun easy, delicious cooking can be!
Print
Baked Chicken Salad Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Baked Chicken Salad Pie is a delicious twist on a classic chicken salad, baked into a savory pie with a buttery cracker crust. It’s a comforting and flavorful dish that’s perfect for a family dinner or a potluck gathering.
Ingredients
Chicken Salad:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced celery
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Crust Topping:
- 1 unbaked 9-inch pie crust
- 1/2 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Mix chicken salad: In a large bowl, combine the chicken, mayonnaise, sour cream, cheddar cheese, celery, green onions, parsley, Dijon mustard, garlic powder, salt, and pepper.
- Fill pie crust: Spoon the chicken salad mixture into the unbaked pie crust and spread it evenly.
- Prepare topping: Mix crushed crackers with melted butter and sprinkle over the top of the pie.
- Bake: Bake for 25–30 minutes until the top is golden and the filling is bubbly.
- Rest and serve: Let the pie rest for 5–10 minutes before slicing and serving.
Notes
- You can use rotisserie chicken for a quick shortcut.
- For extra flavor, consider adding diced red bell pepper or cooked bacon.
- Enjoy warm or at room temperature, paired with a fresh green salad.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
