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1. Preheat your oven to 375°F (190°C), and let’s get the party started.
2. Take a large mixing bowl and combine the shredded chicken, celery, onion, mayonnaise, sour cream, Dijon mustard, garlic powder, and thyme. Have a little taste and season with salt and pepper to your liking.
3. Stir in that cheddar cheese and let it get all friendly with the chicken mixture.
4. Lay your pie crust into a 9-inch pie plate and gently press it into place. You can even give the edges a little crimp if you’re feeling fancy.
5. Spoon the chicken mixture into the pie crust, and smooth it out to make a nice, even layer.
6. Here’s where you can get creative – sprinkle the top with your choice of slivered almonds or crushed potato chips for a crunch that’s sure to impress.
7. Bake in the oven for about 25-30 minutes, or until you see the pie turn beautifully golden and bubbly.
8. Let it cool for a couple of minutes before slicing. Patience, my friend, it’s worth the wait!
Variations
– Feel free to switch up the cheese to something like mozzarella or pepper jack for a different flavor profile.
– If you’re into a little green action, toss in some chopped spinach or kale into the mix.
– No sour cream? No problem. You can use Greek yogurt as a healthier swap.
– For a low-carb option, skip the pie crust and bake the filling in a greased pie dish. You’ll get all the yumminess without the guilt.
– Always taste your mixture before it goes into the pie crust. You want to make sure the seasoning is just right.
This pie is pretty hearty on its own, but if you want to round out the meal, a nice crisp green salad or some steamed veggies would be a lovely, lighter side. If you’re all about that comfort food life, pair it with a cup of warm soup or some roasted potatoes. No matter what you choose, this homey Baked Chicken Salad Pie is going to be a winner.
Enjoy!
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