A crunchy potato chip topping and delicious chicken salad filling make this Hot Chicken Salad Pie a delicious surprise. It’s the perfect midweek meal your family will ask for again and again.
Make it a Family Favorite
Everything about this Hot Chicken Salad Pie is unexpected. Chicken salad, topped with sour cream and onion potato chips, and baked into a flaky pie crust until it’s bubbling and hot. What a delicious surprise! It’s a long-time family recipe and I can’t believe I haven’t shared it here before! But better late than never, huh? My mom has been making this for as long as I can remember. It was a regular Sunday lunch for us and one of those dishes she will make in the winter as a warming comfort meal. This dish is easy, comforting, and I’m sure it will become a favorite in your house, too!
There’s so much to love about Hot Chicken Salad Pie! Fresh bell pepper and onion and a sprinkle of cheddar cheese add so much flavor to this dish. Celery and pecans (and of course, potato chips) add a crunch, giving it a great texture! And it’s so simple! I love the ease of a pre-made pie shell, but if you’re all about the homemade crust, have at it! Rotisserie chicken works perfectly well, but you might want to go easy on the salt.
How to Make Hot Chicken Salad Pie
First, preheat oven to 350°F. Bake the pie shell in the preheated oven for 10 minutes while you prepare the filling. Then in a large mixing bowl, mix together the shredded chicken, celery, onion, green bell pepper, cheddar cheese, and pecans.
In a medium mixing bowl, whisk together the mayonnaise, black pepper, salt and lemon juice for the dressing. Pour the dressing over other ingredients in the large mixing bowl and mix until well combined. Place the mixture into the warm pie shell and cover the top of pie with the crushed potato chips.
Bake for 25 minutes or until the potato chips are starting to brown and the mixture in bubbling. Allow it set up for 10 minutes before slicing and serving. Serve with a simple mixed green salad and enjoy! Store any leftovers in an airtight container in the refrigerator.
More Family Favorite Casseroles
Sloppy Joe Casserole is an easy twist on traditional sloppy joes that’s flavorful and delicious! The cheesy crust compliments the beefy tomato filling so well and makes for a quick and hearty weeknight dinner that the whole family will love! This warm and comforting Chicken Noodle Casserole is easy and filling. It’s a healthy meal you’ll feel great about serving your family any night of the week. Easy Cheesy Broccoli Rice Casserole is a classic and comforting side dish that’s great with a weeknight meal or holiday buffet.
If you make this Hot Chicken Salad Pie, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Hot Chicken Salad Pie
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
Description
A crunchy potato chip topping and delicious chicken salad filling make this Hot Chicken Salad Pie a delicious surprise. It’s the perfect midweek meal your family will ask for again and again.
Ingredients
- 1 (9 inch) deep dish pie shell
- 2 cups shredded cooked chicken
- 1 cup chopped celery
- ¼ cup chopped sweet onion
- ¼ cup chopped green bell pepper
- ½ cup shredded cheddar cheese
- ⅓ cup chopped pecans
- 1 ½ cups mayonnaise
- ½ teaspoons ground black pepper
- ¼ teaspoons kosher salt
- 1 tablespoon lemon juice
- 1 cup of crushed potato chips (sour cream and onion style)
Instructions
- Preheat oven to 350°F. Bake pie shell for 10 minutes while you prepare the filling.
- In a large mixing bowl, mix together the shredded chicken, celery, onion, green bell pepper, cheddar cheese, and pecans.
- In a medium mixing bowl, whisk together the mayonnaise, black pepper, salt and lemon juice for the dressing. Pour the dressing over other ingredients in the large mixing bowl and mix until well combined. Place the mixture into the warm pie shell and cover the top of pie with the crushed potato chips.
- Bake for 25 minutes or until the potato chips are starting to brown and the mixture in bubbling.
- Let set for 10 minutes before slicing and serving. Serve with a simple mixed green salad!
