Heartland Cooks - Karen's Chicken Salad Pie

Published: Jun. 5, 2014 at 9:03 PM CDT|Updated: Apr. 3, 2015 at 12:20 PM CDT
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This week's Heartland Cook Karen Elledge of Jackson, MO.
This week's Heartland Cook Karen Elledge of Jackson, MO.

CAPE GIRARDEAU, MO (KFVS) - This week’s Heartland Cook shares a unique take on Chicken Salad. Karen Elledge of Jackson says her Chicken Salad Pie is always hit. Chock full of chicken, celery, almonds, and water chestnuts – this dish is full of flavor, but not so heavy that it’ll weigh you down. It’s a quick and easy fix for any busy cook, and Karen says it’s also a great way to re-purpose leftover chicken.


  • 1 ½ cups diced chicken
  • ½ can cream of chicken soup
  • ¼  cup real mayonnaise
  • ¼ cup sour cream
  • 1 Tablespoon chopped onion
  • ½ teaspoon celery salt
  • 1 cup chopped celery
  • ½ (8 ounce) can water chestnuts
  • 1 cup shredded cheese
  • 1 Tablespoon lemon juice
  • ¼ cup chopped almonds
  • 1 uncooked pie crust


Preheat oven to 375 degrees.

Mix chicken, cream of chicken soup, mayonnaise, sour cream, onion, celery salt, celery, water chestnuts, lemon juice, almonds, and ½ cup shredded cheese in a large mixing bowl.

Scoop contents into an uncooked pie shell and smooth out the top.

Bake 30 minutes. Remove from oven and sprinkle remaining ½ cup of cheese on top. Bake an additional 10 minutes.

Allow pie to cool 10-15 minutes before cutting and serving.


Karen's Tip: If you double this recipe you can cook both to have one for dinner and one to freeze for later. Just thaw and heat in a low oven until warmed through and serve.

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