Hot Chicken Salad Pot Pie
Elevate your comfort food game with this Hot Chicken Salad Pot Pie, a delicious spin on two classic dishes—creamy chicken salad and savory pot pie. Packed with tender shredded chicken, crisp celery, crunchy water chestnuts, and zesty green onions, this filling is bound together by a luscious mix of mayonnaise, sour cream, and sharp cheddar cheese. It’s all encased in a flaky, golden puff pastry crust that adds an irresistible crunch to every bite. Perfect for busy weeknights or cozy family dinners, this easy-to-make recipe takes just 20 minutes of prep time and bakes to bubbly perfection in under 35 minutes. Serve it straight out of the oven and enjoy a warm, hearty meal that feels like a hug on a plate.
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Recipe Information
Ingredients
- 3 cups Cooked chicken breast, shredded
- 1 cup Mayonnaise
- 0.5 cup Sour cream
- 1 cup Shredded cheddar cheese
- 0.5 cup Chopped celery
- 0.25 cup Chopped green onions
- 0.5 cup Sliced water chestnuts, drained
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Puff pastry sheets, thawed
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish and set it aside.
In a large mixing bowl, combine the shredded chicken, mayonnaise, sour cream, cheddar cheese, celery, green onions, and water chestnuts.
Add the lemon juice, salt, and black pepper to the mixture and stir until evenly combined.
Transfer the chicken mixture to the prepared pie dish and spread it out evenly.
On a lightly floured surface, roll out one puff pastry sheet to fit over the top of the pie dish. Trim the edges as needed.
Place the puff pastry sheet over the chicken mixture and press the edges against the dish to seal. Use a knife to cut small slits in the pastry to allow steam to escape while baking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the puff pastry for a shiny, golden crust.
If desired, use the second puff pastry sheet to create decorative shapes or patterns for the top of the pie. Attach them with egg wash and brush the decorations with the remaining egg wash.
Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and crispy.
Remove from oven and let sit for 5-10 minutes before serving. Slice and enjoy your Hot Chicken Salad Pot Pie!
Nutrition Facts
Calories |
4389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.2 g | 389% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 18.7 g | ||
| Protein | 271.7 g | 543% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1192 mg | 92% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3143 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
