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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish and set it aside.

Step 2

In a large mixing bowl, combine the shredded chicken, mayonnaise, sour cream, cheddar cheese, celery, green onions, and water chestnuts.

Step 3

Add the lemon juice, salt, and black pepper to the mixture and stir until evenly combined.

Step 4

Transfer the chicken mixture to the prepared pie dish and spread it out evenly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and crispy.

Step 10

Remove from oven and let sit for 5-10 minutes before serving. Slice and enjoy your Hot Chicken Salad Pot Pie!

Nutrition Facts

Serving size	1648.3 grams (1648.3g)

Amount per serving	% Daily Value*
Calories	4389

Total Fat 303.20g	389%
Saturated Fat 74.10g	370%
Polyunsaturated Fat 2.00g
Cholesterol 1242mg	414%
Sodium 4833mg	210%
Total Carbohydrate 142.50g	52%
Dietary Fiber 9.50g	34%
Total Sugars 18.70g
Protein 271.70g	543%

Vitamin D 62IU	311%
Calcium 1192mg	92%
Iron 13mg	69%
Potassium 3143mg	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.

Source of Calories

Fat: 62.2%

Protein: 24.8%

Carbs: 13.0%