I made this for my friends, but as a dip. I thought it would be a different offering that they would surely love. And they did! We had a lot of dips surrounding our huge serving platter of nachos, chips, taco shells, and crackers; and this was one of the dips that was empty in a few minutes. When I came home from that party and my husband saw my empty dish, he looked impressed. And then he said, “clean as a whistle!”
See what our friends over at The Cookie Rookie have to say about this recipe:
“This is my absolute favorite meal to eat on a chilly day, curled up under a blanket, watching reality tv! Ha…Pat hates my reality tv habit…but he loves this Chicken Salad Pie!”
Who wouldn’t love this classic chicken salad, and in pie form? Even the pickiest eaters fell for this. I am pretty sure it’s going to be the star of the show wherever you serve this!
Ingredients
- 10″ unbaked pie crust (Trader Joe’s)
- 3 c cooked rotisserie chicken diced.
- 1/2 c slivered Fisher almonds toasted in the oven for 5-7 minutes. Watch closely.
- 1/2-1 c sweet yellow onion sauted in 1T Bertolli olive oil & 1T Land O Lakes butter until translucent.
- 1/2 c celery diced sauted with the onion until translucent.
- 2 T lemon juice freshly squeezed
- 1/2 c Kraft mayonnaise
- 1/2 c Daisy sour cream
- 1 can Campbell’s cream of chicken soup or celery soup
- 1 small can Dynasty water chestnuts diced or sliced
- 1/2 t Parisien or Bonnes Herbs
- 1/2 t ground McCormick black pepper
- 1/4 t smoked McCormick paprika (optional)
- 1/4 t Emerils Essence (optional)
- 1 1/2 c Sargento shredded cheese – divided in half (any cheese you want).
Instructions
- Preheat oven to 375 degrees.
- Place the pie dough in a 10″ pie plate.
- In a large bowl, combine all ingredients with 3/4 c cheese. Mix well.
- Pour into the pie crust.
- Bake uncovered at 375 degrees for 30 minutes.
- After 30 minutes, sprinkle the last 3/4 c 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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If you need a delicious dip, just mix all ingredients (except the pie crust, of course) together. Bake in a sprayed casserole dish for 30-40 minutes. (The dip can also be cooked in a crock pot.) Serve with crackers and/or vegetables.
Thanks again to The Cookie Rookie for this amazing recipe.
