Recipe Background
If you are a chick (or dude) that loves chicken salad, we have a switch-up just for you! Chicken Salad Pie takes your favorite bite and adds a little surprise. A crispy pie crust gets topped with all the creamy components of chicken salad that you already trust, along with a cheddar-and-Gruyère-cheese blend melted right on top! Yummy! Who knew there were so many ways chicken salad could be eaten?! Chicken salad chicks (and dudes) know where it's at with this Chicken Salad Pie!
If you are a chick (or dude) that loves chicken salad, we have a switch-up just for you! Chicken Salad Pie takes your favorite bite and adds a little surprise. A crispy pie crust gets topped with all the creamy components of chicken salad that you already trust, along with a cheddar-and-Gruyère-cheese blend melted right on top! Yummy! Who knew there were so many ways chicken salad could be eaten?! Chicken salad chicks (and dudes) know where it's at with this Chicken Salad Pie!
Ingredients
- 1 (10-inch) pie crust store-bought or homemade
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sweet yellow onion diced
- 1/2 cup celery diced
- 1/2 cup almonds slivered
- 3 cups chicken breasts boneless and skinless, cooked and diced
- 2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 (12-ounce) can condensed cream of chicken soup
- 1 (6-ounce) can sliced water chestnuts diced
- 1/2 teaspoon Parisien Bonnes Herbes or herbs de Provence
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
- 3/4 cup cheddar cheese shredded, divided
- 3/4 cup Gruyère shredded, divided
Directions
- Preheat the oven to 375 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- In an ungreased 10-inch pie plate, add the pie crust and crimp the edges.
- In a medium skillet over medium heat, add the olive oil and the butter.
- Add the onion and the celery to the heated oil-butter mixture and sauté until they become translucent.
- Add the slivered almonds to the prepared baking sheet. Bake until they are toasted, about 5-7 minutes. Watch them closely so they do not burn.
- In a large bowl, add the sautéed celery mixture, the toasted almonds, the cooked chicken, the lemon juice, the mayonnaise, the sour cream, the cream of chicken soup, the water chestnuts, the Parisian Bonnes Herbes, the black pepper, the smoked paprika, 1/2 of the cheddar, and 1/2 of the Gruyère and stir until it is well-combined.
- Pour the chicken mixture into the pie crust and bake, about 30 minutes.
- Transfer the pie plate to a wire rack and sprinkle with the remaining cheddar and the remaining Gruyère.
- Bake the pie until it is set in the middle and the crust is golden-brown, about 10-15 minutes.
- Transfer the pie plate to a wire rack and let it rest, about 10-15 minutes.
- Serve.
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