Baked Chicken Salad Pie

The Cookie Rookie - Baked Chicken Salad Pie.

This recipe comes from a social media friend. Very easy to put together, excellent flavor. Mine did not hold the best shape but I think the type of chicken I used was the blame, I used chicken in a pouch, which has a lot of water in it that does not drain, next time I will use fresh cooked and diced chicken. Links to the Shortcuts are listed in the Recipe Notes section.

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Prep Time 30

Cook Time 45

Course Lunch, Main Dish

Cuisine American

Servings servings

Equipment

Oven
Pie Dish (9 inch)

Ingredients

1 pie crust, unbaked, Shortcut
½ cup red onion, diced
½ cup celery, diced
1 tablespoon olive oil
1 tablespoon butter
½ cup pecans, chopped
3 cups cooked chicken, diced
2 tablespoons lemon juice
½ cup mayo
½ cup sour cream, Shortcut
1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
1 can water chestnuts, diced, (6 oz / 170 g)
½ teaspoon Herbs de Province
½ teaspoon black pepper
¼ teaspoon smoked paprika
1½ cups cheese, shredded, divided

Instructions

Preheat your oven to 190° C (375° F), get out a 9 inch pie dish, add the pie crust to the dish.
Heat the oil and butter in a non stick pan, when hot, add the onion and celery, sauté until soft and translucent.
To a large mixing bowl, add the sautéed onion and celery and the remaining ingredients but only ¾ cup of the cheese. I am using sharp Cheddar. Mix together.
Pour mixture into the prepared pie crust. I had a little excess so I added that to a Pyrex custard cup and baked it along with the pie.
Bake for 30 minutes.
Sprinkle with remaining ¾ cup of shredded cheese.
Bake for another 10-15 minutes or until the crust is golden brown and the center of the pie set. Remove from oven and let rest for 10-15 minutes.
Slice, serve with sides of your choice, enjoy.