If you’re anything like me and love a recipe that’s equal parts comforting and surprisingly fresh, you’re going to adore this Hot Chicken Salad Pie Recipe. I first stumbled upon this gem when looking for something to jazz up classic chicken salad, and wow—it quickly became a family favorite. Think creamy chicken salad meets a crunchy, golden topping all nestled inside a flaky pie shell. Trust me, once you try this, you’ll find yourself craving it on repeat!
Why You’ll Love This Recipe
- Comfort food made fresh: The creamy chicken salad inside pairs perfectly with a crispy potato chip topping for unexpected texture.
- Simple ingredients: You likely have most of these in your pantry, making it a perfect go-to for quick dinners or potlucks.
- Crowd-pleaser: My family goes crazy for this pie, especially during celebrations and casual get-togethers.
- Versatile and customizable: Easily tweak it with your favorite nuts, cheese, or veggies to make it your own.
Ingredients You’ll Need
Each ingredient in this Hot Chicken Salad Pie Recipe plays its part to bring together a dish that’s creamy, crunchy, and bursting with flavor. I always recommend fresh celery and quality mayonnaise to get that crisp bite and the perfect creamy texture.
- Deep dish pie shell: A sturdy, pre-baked crust holds all the filling without getting soggy—a must for this recipe.
- Shredded cooked chicken: Use rotisserie chicken for shortcuts, it’s juicy and tender, which makes all the difference.
- Chopped celery: Adds a refreshing crunch that balances the creamy filling.
- Chopped sweet onion: I like sweet onions here because they’re mild and add depth without overpowering.
- Chopped green bell pepper: For a little color and a subtle peppery bite.
- Shredded cheddar cheese: A sharp cheddar works great; it melts beautifully and adds richness.
- Chopped pecans: These give an earthy crunch that plays well with the potato chip topping.
- Mayonnaise: The creamy base for the dressing—feel free to use your favorite brand or even a lighter version.
- Ground black pepper: Adds a little kick without overwhelming the flavors.
- Kosher salt: Enhances all the ingredients and balances the dish.
- Lemon juice: Just a splash brightens up the whole pie and cuts through the richness.
- Crushed potato chips (sour cream and onion style): The secret to a blissfully crispy, flavorful topping that’s way better than breadcrumbs.
Variations
One of the things I love about this Hot Chicken Salad Pie Recipe is how easy it is to personalize. Whether you want it lighter, spicier, or packed with extra veggies, there’s a way to make it your own.
- Add a spicy kick: I’ve tossed in some diced jalapeños or a dash of cayenne to spice things up for a game day twist, and my friends loved it.
- Swap the nuts: Sometimes I use walnuts or even sliced almonds instead of pecans for a different crunch.
- Go Greek: I tried swapping mayo for tzatziki sauce once, giving the pie a tangy, herby flavor that was surprisingly delicious.
- Make it vegetarian: Skip the chicken and bump up the cheese, nuts, and veggies for a hearty meatless version.
How to Make Hot Chicken Salad Pie Recipe
Step 1: Prep your crust and ingredients
Preheat your oven to 350°F and pop the deep dish pie shell in for about 10 minutes. This little trick helps prevent sogginess later on — I learned this the hard way when my first pie ended up too soggy to slice! While the pie shell is warming, shred your cooked chicken and chop the celery, onion, bell pepper, and pecans. This part is all about prepping your fresh ingredients to get the best texture and flavor.
Step 2: Make the filling
In a large bowl, mix the shredded chicken, celery, onion, green bell pepper, cheddar cheese, and pecans. In a separate bowl, whisk together mayonnaise, black pepper, kosher salt, and lemon juice to make your dressing. Pour the dressing over the chicken mixture and stir everything together until it’s well combined. That lemon juice is key—it adds that bright, fresh note that stops the pie from feeling too heavy.
Step 3: Assemble and bake your pie
Pour the filling into your warmed pie shell and spread it out evenly. Then, sprinkle the crushed sour cream and onion potato chips all over the top—it’s your golden crunchy crown! Bake in the 350°F oven for about 25 minutes or until the chips start to brown and the filling is bubbling around the edges. Let it set for 10 minutes before slicing; it makes serving so much easier and lets those flavors meld.
Pro Tips for Making Hot Chicken Salad Pie Recipe
- Warm the pie shell first: This helps keep your crust crisp, so you get that perfect texture contrast.
- Use rotisserie chicken: It’s a time-saver and adds great flavor without drying out the filling.
- Don’t skip the lemon juice: It gives the filling a fresh pop that balances the creamy mayo and cheese.
- Keep an eye on the potato chips: They brown quickly, so watch during baking to avoid burning your crunchy topping.
How to Serve Hot Chicken Salad Pie Recipe
Garnishes
I like to add a sprinkle of fresh chopped parsley or chives on top right before serving — it adds a lovely pop of color and a hint of freshness. Sometimes, I’ll toss a few extra crushed potato chips on the slice for an extra crunch surprise.
Side Dishes
This pie pairs beautifully with a simple mixed green salad dressed in a light vinaigrette to cut through the richness. My family also loves it with some roasted vegetables or a crisp coleslaw to keep things fresh and vibrant.
Creative Ways to Present
For a party, I sometimes bake the filling in mini tart shells for adorable individual servings. Another fun idea is to serve slices alongside fresh fruit or a tangy cranberry chutney to surprise guests with a sweet and savory combo.
Make Ahead and Storage
Storing Leftovers
Leftovers keep great covered tightly in the fridge for up to 3 days. I recommend storing any leftover potato chip topping separately if you want to keep it crispy, then adding it just before reheating or serving.
Freezing
I’ve frozen this pie a couple times, and it holds up well wrapped tightly in foil and plastic wrap. When ready to eat, thaw overnight in the fridge and reheat gently in the oven to keep the crust crispy.
Reheating
To bring leftovers back to life, I pop them in a 350°F oven for 15-20 minutes uncovered. This revives the crispy crust and warms the filling without making it soggy or overcooked—just like freshly baked.
FAQs
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Can I use homemade pie crust instead of store-bought?
Absolutely! Homemade pie crust works wonderfully and adds an extra level of freshness to your Hot Chicken Salad Pie Recipe. Just make sure to prebake the crust similarly to avoid sogginess, and keep it sturdy enough to hold the filling.
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What kind of chicken is best for this recipe?
I love using rotisserie chicken—it’s juicy, flavorful, and saves prep time. But leftover roasted or poached chicken works just as well. Just be sure to shred it finely so it blends smoothly with the filling.
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Can I make this recipe dairy-free?
Yes! Simply swap the cheddar cheese for a dairy-free alternative and use a dairy-free mayonnaise. The potato chip topping is usually dairy-free, but double-check the brand to be sure.
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How crunchy should the potato chip topping be?
The topping should be golden brown and crisp when you take the pie out of the oven. If it looks pale or soft, give it a few more minutes but watch closely so it doesn’t burn.
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Can I prepare this pie ahead of time?
You can assemble the pie ahead and store it in the fridge, but I recommend waiting to add the potato chip topping until just before baking so it stays extra crunchy.
Final Thoughts
This Hot Chicken Salad Pie Recipe is one of those dishes that feels like a warm hug on a plate. I love how it manages to be both indulgent and fresh, creamy and crunchy, all at once. It’s perfect for family dinners, potlucks, or anytime you want to impress guests with something that tastes way more complicated than it actually is. Give it a try—I’m confident it’ll become a staple in your kitchen just like it did in mine!
Print
Hot Chicken Salad Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Hot Chicken Salad Pie is a comforting and delicious dish featuring a flaky deep dish pie shell filled with a creamy mixture of shredded chicken, fresh vegetables, cheddar cheese, and crunchy pecans. Topped with crushed sour cream and onion potato chips, it bakes until bubbly and golden, making it perfect for a hearty meal or gathering.
Ingredients
Pie Shell
- 1 (9 inch) deep dish pie shell
Filling
- 2 cups shredded cooked chicken
- 1 cup chopped celery
- ¼ cup chopped sweet onion
- ¼ cup chopped green bell pepper
- ½ cup shredded cheddar cheese
- ⅓ cup chopped pecans
Dressing
- 1 ½ cups mayonnaise
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1 tablespoon lemon juice
Topping
- 1 cup crushed potato chips (sour cream and onion style)
Instructions
- Preheat and prepare pie shell: Preheat the oven to 350°F. Place the deep dish pie shell in the oven and bake for 10 minutes to partially cook the crust while you prepare the filling.
- Mix the filling ingredients: In a large mixing bowl, combine the shredded cooked chicken, chopped celery, sweet onion, green bell pepper, shredded cheddar cheese, and chopped pecans. Stir to evenly distribute all ingredients.
- Prepare the dressing: In a separate medium bowl, whisk together the mayonnaise, ground black pepper, kosher salt, and lemon juice until smooth and well combined. Pour this dressing over the chicken mixture and mix thoroughly to ensure everything is coated evenly.
- Assemble the pie: Transfer the combined filling mixture into the warm baked pie shell. Spread it out evenly, then sprinkle the crushed sour cream and onion potato chips over the top as a crunchy topping.
- Bake the pie: Place the assembled pie back into the oven and bake for 25 minutes, or until the potato chips are starting to brown and the filling is bubbling hot.
- Rest and serve: Remove the pie from the oven and let it rest for 10 minutes to set before slicing. Serve warm, ideally with a simple mixed green salad for a complete meal.
Notes
- Using a pre-cooked chicken saves time; rotisserie chicken works great.
- For a crunchier topping, substitute potato chips with crushed buttery crackers if desired.
- If you want to reduce fat, consider using a light mayonnaise variant.
- Letting the pie rest helps the filling firm up, making it easier to slice.
- This pie can be prepared ahead by assembling it in advance and baking just before serving.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 510 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 17 g
- Cholesterol: 60 mg
