Chicken Salad Pie
A creamy chicken salad pie combining tender diced chicken, sharp Cheddar, crunchy celery, sweet pineapple, and toasted walnuts, all topped with cool whipped cream. Perfect for a light lunch or casual dinner, this dish offers a delightful mix of flavors and textures that appeal to family and guests alike.
Ingredients
Instructions
- Mix together cooked and diced chicken, shredded Cheddar cheese, diced celery, crushed pineapple, chopped walnuts, paprika, mayonnaise, and 1/2 cup of Cool Whip.
- Pile the mixture into a baked pie crust.
- Use Pillsbury's ready-to-bake crust for convenience.
- Frost the top with 1 cup of Cool Whip and garnish with grated carrots.
- Chill until serving time.
Tips & Substitutions
For a creamier texture, consider adding a bit more mayonnaise or a dollop of Greek yogurt as a substitute. If you prefer a crunchier texture, try adding diced apples or grapes. You can also swap the walnuts for pecans or omit them entirely for a nut-free version. Using Pillsbury's ready-to-bake crust simplifies the process, making it a quick and easy dish to prepare.
Serving Suggestions
This Chicken Salad Pie makes a delightful dish for picnics or potlucks. Serve it alongside a fresh green salad or some crispy potato chips for a balanced meal. It pairs beautifully with a light vinaigrette or a refreshing fruit salad. Consider garnishing with grated carrots for added color and nutrition.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie can be served cold straight from the fridge, or let it sit at room temperature for about 15 minutes before serving for the best flavor. Avoid freezing as the texture may not hold up well once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Salad Pie contains roughly 750 calories, with 29g protein, 22g carbohydrates, and 65g fat. It is an excellent source of vitamin A (93% of the Daily Value), calcium (61% of the Daily Value), and protein (58% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 867mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rotisserie chicken for this recipe?
Absolutely! Using leftover rotisserie chicken is a great time-saver and adds extra flavor to your Chicken Salad Pie. Just make sure to shred or dice the chicken into bite-sized pieces before mixing it with the remaining ingredients.
What can I substitute for Cool Whip?
If you're looking for a substitute for Cool Whip, you can use whipped cream or make your own by whipping heavy cream with a bit of powdered sugar and vanilla extract. This will give your pie a fresh and homemade touch.
Is this recipe suitable for a gluten-free diet?
To make this Chicken Salad Pie gluten-free, simply use a gluten-free pie crust or serve the chicken salad mixture in lettuce wraps or cups instead of a crust. This way, you can still enjoy the flavors without the gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).