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Chicken Salad Pie

Total Time

Prep: 10 min. + chilling Bake: 15 min. + cooling


6-8 servings

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.


  • 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


  1. 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.
  2. 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

1 slice: 511 calories, 40g fat (11g saturated fat), 62mg cholesterol, 295mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 16g protein.

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