If you’ve ever wished your favorite chicken salad could transform into a soul-warming dinner pie, the Baked Chicken Salad Pie Recipe is about to make your dreams come true. Imagine juicy chicken, crunchy celery, tangy red onion, and creamy cheddar all baked into a flaky pie crust—deliciously seasoned and bound with a silky egg custard. This savory pie is a comforting, flavor-packed twist on classic chicken salad that not only makes perfect use of leftovers, but also brings everyone to the table with big smiles. Whether you’re serving this for a cozy weeknight family meal or slicing it up for a potluck, this dish never fails to impress.
Ingredients You’ll Need
The beauty of this Baked Chicken Salad Pie Recipe is how each humble ingredient adds its own charm, from color and crunch to creamy texture and savory depth. Don’t be afraid to use what you have on hand—these basics come together to create pie magic!
- Cooked chicken (2 cups, shredded or diced): The hearty star of the pie—use rotisserie for ease or leftover roast for a homestyle touch.
- Celery (½ cup, finely chopped): For a fresh, crisp crunch that keeps the filling lively.
- Red onion (¼ cup, finely chopped): Adds a pop of color and a gentle punch of flavor.
- Mayonnaise (½ cup): Binds the salad together and gives that signature creamy taste.
- Dijon mustard (1 tablespoon): Offers a subtle tang and savory sophistication—don’t skip it!
- Lemon juice (1 teaspoon): Brightens all the flavors and balances the richness.
- Garlic powder (½ teaspoon): For a mellow, savory backbone.
- Salt (½ teaspoon): Brings everything into harmony—taste and adjust if needed.
- Black pepper (¼ teaspoon): Adds a gentle kick, perfectly complementing the pie’s creaminess.
- Shredded cheddar cheese (1 cup): Melts right into the filling for gooey, sharp cheesy pockets in every bite.
- Unbaked 9-inch pie crust: The buttery, flaky foundation—store-bought keeps things quick, homemade makes it extra special.
- Eggs (2 large): Work with the milk to set the filling into sliceable, quiche-like layers.
- Milk (½ cup): Lends creaminess and helps achieve that custardy “pie” texture.
How to Make Baked Chicken Salad Pie Recipe
Step 1: Prepare the Chicken Salad Filling
In a big mixing bowl, combine your cooked chicken, finely chopped celery and red onion, smooth mayonnaise, Dijon mustard, zippy lemon juice, garlic powder, salt, and black pepper. Stir everything together well until every bite is beautifully coated—this is the heart of your Baked Chicken Salad Pie Recipe and where all the flavor is built.
Step 2: Mix in the Cheddar Cheese
Next, gently fold in your shredded cheddar cheese. It might seem like a lot, but trust me, it melts perfectly throughout the pie, adding richness and those irresistible pockets of gooey cheddar with every slice.
Step 3: Whisk the Eggs and Milk
In a separate small bowl, whisk the eggs and milk until completely blended. This simple step transforms the filling into a sliceable, custardy delight once baked, helping everything set together in the crust.
Step 4: Assemble the Pie
Take your 9-inch unbaked pie crust and gently fit it into your pie dish, pressing it into the corners. Spoon the chicken salad mixture evenly into the crust, leveling it out. Then, slowly pour the egg and milk mixture over the top, letting it seep into all the nooks of the filling. This ensures every bite is flavorful and creamy.
Step 5: Bake to Golden Perfection
Place the assembled pie on the middle oven rack and bake at 375°F (190°C) for 35 to 40 minutes. You’re looking for the center to be set and the top to turn a lovely golden brown. Let it cool on the counter for 5 to 10 minutes before slicing, which makes for neater servings and lets the flavors mingle even more.
How to Serve Baked Chicken Salad Pie Recipe
Garnishes
To give your Baked Chicken Salad Pie Recipe that final chef’s touch, try a sprinkle of fresh parsley or chives across the top right before serving. Even a quick dusting of extra black pepper can add a sophisticated flair! If you love a little tang, a few thin lemon slices served alongside are delightful.
Side Dishes
This pie is hearty enough to be the centerpiece, so simple sides work best. I love it with a crisp green salad tossed in lemony vinaigrette or a scoop of tangy coleslaw. For a cozy meal, pair it with roasted baby potatoes, seasonal steamed veggies, or even a cup of tomato soup.
Creative Ways to Present
The Baked Chicken Salad Pie Recipe is gorgeous sliced in hearty wedges, but you can also bake it in mini pie dishes or muffin tins for party-ready hand pies. Plating individual slices with a swirl of sriracha-mayo or a zig-zag of honey mustard makes for an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap leftover pie slices tightly in plastic wrap or store them in an airtight container. They’ll stay fresh and tasty in the fridge for up to three days, making this recipe ideal for meal-prepping your lunches or dinner throughout the week.
Freezing
Yes, you can freeze the Baked Chicken Salad Pie Recipe! After baking, let the pie cool completely, then wrap whole or sliced pieces in foil and place inside a freezer bag. Thaw overnight in the fridge before reheating—this keeps the crust from getting soggy and the filling creamy.
Reheating
For best results, warm slices in a 300°F oven for 10 to 15 minutes to crisp up the crust. If you’re short on time, a quick zap in the microwave works, though the crust will be a little softer. Either way, the flavors really shine once reheated!
FAQs
Can I use a different cheese instead of cheddar?
Absolutely! Swap in Swiss, Monterey Jack, or even mozzarella for a new twist. Just pick something that melts well for the best texture in this Baked Chicken Salad Pie Recipe.
Is it okay to make the filling ahead of time?
Yes, prepping the chicken salad filling a day in advance is a great time-saver. Store it in the fridge, then assemble and bake when you’re ready. Just wait to add the egg and milk mixture until right before baking.
What’s the best way to tell if the pie is done?
The top should be set and deeply golden, with a slight jiggle in the center. You can also insert a knife—if it comes out clean, your Baked Chicken Salad Pie Recipe is ready.
Can I use light mayo or non-dairy milk?
Definitely! Light mayo will slightly reduce the richness, and non-dairy milk (like unsweetened almond or oat) works beautifully for a lighter or dairy-free option.
What else can I add to the filling for variety?
Try chopped cooked bacon, a handful of spinach, or even a diced apple for sweetness. This recipe loves extra texture and flavor, so use what inspires you!
Final Thoughts
If you’re looking for a dinner that’s comforting, clever, and a total crowd-pleaser, this Baked Chicken Salad Pie Recipe is calling your name. Give it a try soon—you might just find yourself returning to this savory pie anytime you crave something special and satisfying!
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Baked Chicken Salad Pie Recipe
- Total Time: 55 minutes
- Yield: 6 slices 1x
- Diet: Non-Vegetarian
Description
This Baked Chicken Salad Pie is a delightful twist on a classic savory pie, featuring a creamy chicken salad filling baked in a flaky pie crust. Perfect for using up leftover chicken and great for a satisfying meal.
Ingredients
Chicken Salad:
- 2 cups cooked chicken (shredded or diced)
- ½ cup celery (finely chopped)
- ¼ cup red onion (finely chopped)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Crust and Egg Mixture:
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 2 large eggs
- ½ cup milk
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine chicken, celery, red onion, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Mix well and add cheddar cheese.
- Whisk eggs and milk: In a small bowl, whisk together eggs and milk.
- Assemble the pie: Place the pie crust in a dish, add the chicken salad mixture, and pour the egg and milk mixture over the top.
- Bake: Bake for 35–40 minutes until set and golden brown. Let cool before serving.
Notes
- This recipe is great for using leftover chicken.
- Try adding bacon or spinach for extra flavor.
- Store leftovers in the fridge and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 2g
- Sodium: 410mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 115mg
