Instructions:
Step 1 - Prepare the Pie Crust:
- If using a pre-made pie crust, follow the package instructions for blind baking or pre-bake the crust until lightly golden. If making a homemade crust, prepare and blind bake it in a pie dish according to your recipe.
Step 2 - Make the Chicken Salad Filling:
- In a large mixing bowl, combine the cooked chicken breast, chopped celery, diced red bell pepper, and chopped green onions.
- In a separate small bowl, mix together mayonnaise, Dijon mustard, salt, pepper, and any optional fresh herbs you choose to add.
Step 3 - Combine and Fill the Pie:
- Add the creamy mayonnaise mixture to the chicken and vegetable mixture, ensuring everything is evenly coated.
- Spoon the chicken salad filling into the pre-baked pie crust, spreading it evenly.
Step 4 - Bake the Chicken Salad Pie:
- Preheat your oven to the temperature recommended for baking the pie crust (usually around 375°F or 190°C).
- Place the filled pie in the preheated oven and bake for about 20-25 minutes or until the filling is heated through and the crust is golden brown.
Step 5 - Cool, Slice, and Serve:
- Allow the Baked Chicken Salad Pie to cool slightly before slicing to ensure clean cuts.
- Serve warm or at room temperature, garnished with additional chopped herbs or a sprinkle of paprika for added color and flavor.
Recipe Tips:
- Customize the chicken salad filling with your favorite ingredients such as diced apples, grapes, nuts, or dried cranberries for added texture and sweetness.
- For a lighter version, you can use Greek yogurt or a combination of yogurt and mayonnaise in the dressing.
- Ensure the pie crust is fully baked and cooled before adding the chicken salad filling to prevent a soggy crust.
