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
Scale
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
