Hot Chicken Salad Pie Recipes

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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

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.

HOT CHICKEN SALAD



Hot Chicken Salad image

I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.

Provided by NORMAG

Categories     Salad

Time 35m

Yield 11

Number Of Ingredients 11

2 ½ cups chopped, cooked chicken meat
2 cups chopped celery
½ cup chopped salted almonds
¼ cup chopped green bell pepper
2 tablespoons minced onion
2 tablespoons chopped pimento peppers
¾ teaspoon salt
2 tablespoons lemon juice
½ cup mayonnaise
⅓ cup shredded Swiss cheese
3 cups crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
  • Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 4.6 g, Sodium 363.3 mg, Sugar 1.2 g

HOT CHICKEN SALAD I



Hot Chicken Salad I image

This dish is a favorite at potlucks.

Provided by Amy Brolsma

Categories     Salad

Time 1h10m

Yield 7

Number Of Ingredients 9

4 cups diced, cooked chicken meat
2 cups chopped celery
4 tablespoons lemon juice
2 tablespoons chopped onion
1 cup almonds
1 cup mayonnaise
1 cup sour cream
1 cup shredded American cheese
2 cups crushed cornflakes cereal

Steps:

  • Preheat oven to 325 degrees F ( 165 degrees ).
  • Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
  • Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Nutrition Facts : Calories 636.1 calories, Carbohydrate 15.7 g, Cholesterol 103.5 mg, Fat 50.6 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 13.1 g, Sodium 573.8 mg, Sugar 3.1 g

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

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

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.

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

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

HOT CHICKEN SALAD POT PIE



Hot Chicken Salad Pot Pie image

Digitalcookbook.tv A very different turn on a potpie, don't be afraid that you'll rip the phyllo sheets, it's of no matter--great recipe to get the kids involved in! Use a spoon to serve the filling and 1 phyllo bundle for each serving. TIP: Use plastic wrap to roll up and tightly rewrap any leftover phyllo and refrigerate it for up to a week.

Provided by Michelle_My_Belle

Categories     Savory Pies

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups cooked chicken breasts
2 cups celery
1/2 cup slivered almonds
1 tablespoon onion (grated)
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup mayonnaise
6 phyllo pastry sheets
3 tablespoons unsalted butter
1/2 teaspoon salt

Steps:

  • Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
  • Filling:.
  • In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
  • Spoon the filling into the baking dish, spreading it evenly.
  • Topping:.
  • Lay out the phyllo pastry sheets in a stack.
  • Immediately cover them completely with a damp dish towel.
  • Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
  • Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
  • Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
  • Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.

Nutrition Facts : Calories 411.3, Fat 28.2, SaturatedFat 7.2, Cholesterol 64.7, Sodium 625.1, Carbohydrate 22.8, Fiber 2, Sugar 3.8, Protein 17.9

HOT CHICKEN SALAD



Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

  • Heat oven to 350 degrees with a rack positioned in the center.
  • Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
  • Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
  • Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

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