Chicken Salad Pie
Published: Friday, March 20, 2026
10" pie crust, store-bought or homemade
1 Tbsp. olive oil
1 Tbsp. butter
1 c. sweet yellow onion, diced
½ c. celery, diced
½ c. slivered almonds
3 c. chicken breasts boneless and skinless, cooked and diced
2 Tbsp. lemon juice
½ c. mayonnaise
½ c. sour cream
12 oz. can condensed cream of chicken soup
6 oz. can sliced water chestnuts, diced
½ tsp. herbs de Provence
½ tsp. black pepper
¼ tsp. smoked paprika
¾ c. Cheddar cheese, shredded, divided
¾ c. Gruyre, shredded, divided
Preheat oven to 375°. Line an 18x26 baking sheet with parchment paper. In an ungreased 10" 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 onion and celery and sauté until they become translucent. Add slivered almonds to the prepared baking sheet and bake until they are toasted, about 5-7 minutes.
In a large bowl, add the sautéed celery mixture, toasted almonds, cooked chicken, lemon juice, mayonnaise, sour cream, soup, water chestnuts, herbs de Provence, pepper, smoked paprika, ½ of the Cheddar, and ½ of the Gruyre and stir until all is well-combined. Pour chicken mixture into the pie crust and bake, about 30 minutes.
Transfer pie plate to a wire rack and sprinkle with the remaining Cheddar and the remaining Gruyre. Bake until pie is set in the middle and the crust is a golden-brown, about 10-15 minutes. Transfer the pie plate to a wire rack and let it rest, about 10-15 minutes. —8 servings.
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