Hot Chicken Salad Pie
A comforting hot chicken salad pie featuring tender chicken, crunchy nuts, and a creamy sauce topped with cheese and crispy potato chips, perfect for family dinners.
Ingredients
- 2 cups diced cooked chicken ⓘ
- 1 cup chopped celery ⓘ
- 1/2 cup chopped nuts ⓘ
- 1 cup sliced chestnuts ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
- 3 hard-boiled eggs chopped ⓘ
- 1 can cream of chicken soup ⓘ
- 1 teaspoon chopped onion ⓘ
- 1 tablespoon lemon juice ⓘ
- 3/4 cup mayonnaise ⓘ
- Grated cheese ⓘ
- 2 cups crushed potato chips ⓘ
Instructions
- Preheat the oven to 450°F (232°C).
- Mix all ingredients except the grated cheese and crushed potato chips thoroughly in a bowl.
- Transfer the mixture into a casserole dish.
- Top with grated cheese and crushed potato chips.
- Bake in the preheated oven for 15 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt in place of some mayonnaise. You can also substitute the chopped nuts with sunflower seeds for a nut-free version. If you want more flavor, try adding a teaspoon of garlic powder or a dash of hot sauce. This dish is reminiscent of Chicken Salad Veronique, providing great flavor while using readily available ingredients.
Serving Suggestions
Serve the Hot Chicken Salad Pie with a light side salad or steamed vegetables for a balanced meal. It pairs nicely with crusty bread or a fresh baguette to soak up the creamy filling. For a twist, consider serving it alongside Easy Bake Chicken Casserole for a comforting dinner.
Storage & Reheating
Store any leftover Hot Chicken Salad Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions, but the oven will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad Pie contains roughly 845 calories, with 17g protein, 125g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (46% of the Daily Value), potassium (42% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2064mg per serving (90% 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?
Yes, leftover rotisserie chicken is perfect for this recipe! It adds extra flavor and saves time. Just make sure to dice it into small pieces so it mixes well with the other ingredients.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just add the cheese and potato chips right before baking to keep them crispy.
Can I make this dish gluten-free?
Yes, to make it gluten-free, ensure your cream of chicken soup and potato chips are certified gluten-free. You can also use gluten-free crackers as a topping instead of chips for a similar crunch.
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).