Baked Chicken Salad Pie

March 08, 2014

450

Baked Chicken Salad Pie is a family favorite!! A winter version of a summer classic.

10” unbaked pie crust – Trader Joe’s frozen pie crust is a favorite with this dish.
3 c cooked chicken – diced. I use rotisserie chicken.
½ c slivered almonds – toasted in the oven for 5-7 minutes. Watch closely.
½-1 c sweet yellow onion – sautéed in 1T olive oil & 1T butter until translucent.
½ c celery – diced – sautéed with the onion until translucent.
2 T lemon juice – freshly squeezed
½ c mayonnaise – I use Hellman’s
½ c sour cream
1 can cream of chicken soup or celery soup
1 small can water chestnuts – diced or sliced
½ t Parisien or Bonnes Herbs (your favorite herb can be substituted.)
½ t ground black pepper
¼ t smoked paprika – opt.
¼ t Emerils Essence – opt.
1 ½ c shredded cheese – divided in half. I use a cheddar and Gruyere combo.

1.Preheat oven to 375 degrees. 2.Place the pie dough in a 10” pie plate. 3.In a large bowl, combine all ingredients with ¾ c cheese. Mix well. 4.Pour into the pie crust. 5.Bake uncovered at 375 degrees for...
See the full directions on my site

Nutritions

Calories
635

Sodium
273mg
11% DV

Fat
41g
64% DV

Protein
27g
55% DV

Carbs
28g
9% DV

Fiber
5g
20% DV