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
Scale
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
