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
Scale
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
