Chicken Salad Pie Recipes

HOT CHICKEN SALAD PIES

Hot Chicken Salad Pies image

These hot chicken salad pies come together in a snap! They're perfect for when you have leftovers on hand and need to use them up. -Shirley Gudenschwager, Orchard, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 pies (6 servings each).

Number Of Ingredients 12

Ingredients

3 cups diced cooked chicken
2 cups cooked long grain rice
4 hard-boiled large eggs, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup mayonnaise
1 medium onion, chopped
1/2 cup chopped celery
1/4 cup lemon juice
1 teaspoon salt
1 package (15 ounces) refrigerated pie pastry
1-1/2 cups crushed cornflakes
1/4 cup butter, melted

Steps:

Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°., In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into pastry shells. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.

Nutrition Facts : Calories 505 calories, Fat 32g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 771mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.

CHICKEN SALAD PIE

Chicken Salad Pie image

I found this on another site. It is a fun and different way to serve chicken salad for brunch or lunch.

Provided by anymouse

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 9 in. unbaked pastry shell
2/3 cup cheddar cheese, shredded
1 cup sour cream
2/3 cup mayonnaise
2 cups cooked chicken, chopped
1/2 cup pineapple tidbits, drained
1/2 cup slivered almonds, toasted
1/2 cup celery, chopped
1/2 cup grapes, halved
salt
pepper

Steps:

Preheat oven to 350 degrees.
Prick bottom and sides of pie crust with fork.
Press 1/2 the cheese into bottom of crust.
Bake about 10 minutes or until lightly browned. Cool.
Combine sour cream, mayonnaise and salt and pepper to taste in a bowl.
Stir in chicken, pineapple, almonds, celery and grapes.
Pour into cooled pie crust.
Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.

Nutrition Facts : Calories 468.7, Fat 34.4, SaturatedFat 11.6, Cholesterol 71.8, Sodium 416.6, Carbohydrate 22, Fiber 1.8, Sugar 5.6, Protein 19.4

BAKED CHICKEN SALAD PIE RECIPE

Baked Chicken Salad Pie Recipe image

Hot Chicken Salad Pie is comfort food at its very best. Baked Chicken Salad in a flakey pie crust and covered with cheese...what could be better? Our family LOVES this recipe! Chicken Salad Pie makes a great lunch on weekends, or any time you're craving some baked chicken salad!

Provided by Becky Hardin - The Cookie Rookie

Categories appetizer/dip Lunch

Time 1h

Number Of Ingredients 14

Ingredients

1 10-inch unbaked pie crust
1/2-1 cups sautéed sweet yellow onion ((Sauteed in 1 T olive oil & 1 T butter until translucent.) See Note)
1/2 cup sautéed celery ((Sauteed in 1 T olive oil & 1 T butter until translucent.) See Note)
1/2 cup toasted slivered almonds ((Toasted in the oven for 5-7 minutes. Watch closely.))
3 cups cooked chicken (Diced. See Note)
2 tablespoons lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
12 ounce can cream of chicken soup
6 ounce can water chestnuts (diced and sliced)
1/2 teaspoon Parisien or Bonnes Herbs
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1 1/2 cups shredded cheese (Divided. See Note)

Steps:

Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
Saute the onion and celery and set aside. Toast the almonds (optional).
In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
Pour into the pie crust.
Bake uncovered for 30 minutes.
After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

Nutrition Facts : Calories 454 kcal, Carbohydrate 20 g, Protein 24 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 804 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHICKEN SALAD PIE

Chicken Salad Pie image

Lois McAtee of Oceanside, California gives leftover chicken an unexpected treatment in this memorable main-dish pie. A creamy chicken salad mixture chock-full of celery, walnuts and pineapple looks special enough for company when chilled in a flaky pie crust.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1 unbaked pastry shell (9 inches)
2/3 cup shredded cheddar cheese, divided
1 cup sour cream
2/3 cup mayonnaise
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
1 cup pineapple tidbits
1 cup plus 2 tablespoons chopped walnuts, divided
1/2 cup chopped celery

Steps:

Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes or until the crust is lightly browned. Cool on a wire rack. , Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.

Nutrition Facts : Calories 511 calories, Fat 40g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 295mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 16g protein.

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