Creamy Coleslaw Chicken Pie Recipe – Easy Comfort Food Dinner

Introduction

There’s something magical about the way the scent of a bubbling, golden pie wafts through the house—especially when it’s a creamy coleslaw chicken pie. The first time I whipped up this recipe, it was one of those chilly nights where only the coziest food would do. I had leftover roast chicken, a tub of crunchy coleslaw, and a craving for something hearty but a bit unexpected. Tossing those together with a few pantry staples, I stumbled into a creamy, savory pie that instantly became a family favorite.

Honestly, creamy coleslaw chicken pie is the kind of dish you want to eat straight out of the oven, spoon in hand, standing at the counter. It’s creamy, crunchy, and packed with all the comforting flavors you’d expect, but with a twist—the coleslaw brings a surprising tang and freshness that cuts through the richness. My kids ask for seconds (and sometimes thirds), and even my pickiest eater can’t resist the crispy crust and luscious filling.

If you’ve ever found yourself staring at a container of coleslaw and wondering what else you can do with it, you’re in for a treat. This creamy coleslaw chicken pie is quick enough for a weeknight yet special enough for guests. It’s perfect for using up leftovers, sneaking in extra veggies, and, honestly, making you feel like a dinner hero. After making this pie more times than I can count, I’m convinced it’s the ultimate comfort food—cheesy, creamy, and always crowd-pleasing.

Why You’ll Love This Recipe

After many rounds of testing (and a few happy accidents), I can say this creamy coleslaw chicken pie is a keeper for so many reasons. Whether you’re a seasoned home cook or just getting your feet wet in the kitchen, here’s why you’ll find yourself coming back to this recipe over and over again:

• Quick & Easy: Ready in under an hour, making it a lifesaver for busy weeknights or when you just need a fuss-free meal.
• Simple Ingredients: No need to run to a specialty store—most of what you need is already in your fridge or pantry.
• Perfect for Cozy Dinners: This pie is just right for Sunday family meals, potlucks, or even holiday leftovers. It looks impressive but comes together with minimal effort.
• Crowd-Pleaser: I haven’t met a soul who didn’t love this. The creamy sauce, tender chicken, and tangy coleslaw meld together into a pie that gets everyone asking for seconds.
• Unbelievably Delicious: The flavors are perfectly balanced—rich, savory, and just a hint of sweetness from the coleslaw dressing.

What really sets this creamy coleslaw chicken pie apart is the coleslaw itself. Blending the crispy cabbage and carrots into the filling adds a touch of crunch and brightness you just don’t get with a standard chicken pie. I like to use a homemade slaw with lots of fresh herbs, but honestly, your favorite store-bought brand works like a charm.

This isn’t just another creamy chicken pie recipe—it’s the one you’ll crave on a rainy day, the one your friends will ask you for after your next dinner party. There’s comfort in every bite, and it’s flexible enough to suit whatever veggies or chicken you have on hand. For me, it’s become a bit of a signature dish—one I love to make when I want to feed people well, without a ton of work or stress.

What Ingredients You Will Need

This creamy coleslaw chicken pie comes together with a handful of everyday ingredients, most of which are probably hanging out in your kitchen already. Here’s what you’ll need and why each one matters:

• Cooked Chicken (about 2 cups, shredded or chopped; 300g): Rotisserie, leftover roast, or even poached chicken works. I usually use breast meat, but thighs are extra flavorful.
• Coleslaw Mix (2 cups, about 150g): Pre-shredded cabbage and carrots save time, but homemade is great too. The coleslaw brings crunch, color, and tang.
• Coleslaw Dressing (1/2 cup; 120ml): Creamy style works best, but you can use a tangier vinaigrette for a lighter touch. I’m partial to a mayo-based dressing with a splash of apple cider vinegar.
• Frozen Peas (1/2 cup; 60g): For a pop of sweetness and color. You can substitute with corn or chopped green beans if you like.
• Cheddar Cheese (1 cup, shredded; 100g): Adds richness and that gooey, melty factor. Monterey Jack or Swiss are also delicious here.
• Cream Cheese (4 oz; 115g, softened): This ingredient takes the filling from good to “why is this so creamy?!” If you’re dairy-free, use a vegan alternative.
• Egg (1 large): For binding the filling together, giving it a custardy finish.
• Puff Pastry (1 sheet, thawed): Store-bought is totally fine (and honestly, a huge time-saver). If you’re feeling ambitious, homemade pastry is amazing.
• Salt & Pepper (to taste): Seasoning is key—don’t be shy!
• Fresh Herbs (optional, 2 tbsp chopped parsley or dill): For a pop of freshness. I love using whatever’s growing on my windowsill.
• Milk (2 tbsp; 30ml): Just a splash, to brush over the pastry for that deep golden color.

A quick tip: If you’re out of coleslaw mix, just shred some cabbage and carrots yourself. And if you need this gluten-free, grab a gluten-free pastry or swap the crust for mashed potatoes—trust me, I’ve done it in a pinch!

For brands, I usually reach for Tillamook cheddar and Philadelphia cream cheese for the best texture and flavor, but feel free to use what you love or have on hand.

Equipment Needed

You don’t need a fancy kitchen to pull off this creamy coleslaw chicken pie, but a few basics will help things go smoothly:

• Pie Dish (9-inch/23cm): Ceramic or glass is best for even baking, but a deep cake pan works in a pinch.
• Mixing Bowls: At least two—one for the filling, one for prepping the coleslaw if you’re making it fresh.
• Whisk or Fork: For beating the egg and mixing the dressing into the filling.
• Cheese Grater: If you’re shredding your own cheese (which I highly recommend for better meltiness).
• Spatula or Large Spoon: For combining everything without making a mess.
• Pastry Brush: For brushing milk over the pastry crust. Don’t have one? Just use clean fingers or the back of a spoon—been there!
• Sharp Knife: For cutting vents in the pastry and portioning the finished pie.

If you don’t own a pie dish, use a square baking dish or even a cast-iron skillet. I’ve done both, and they work just fine. Just be sure to grease thoroughly to prevent sticking. And if you’re using a metal pan, keep an eye on the baking time—it may brown a bit faster at the edges.

Oh, one small maintenance tip for your pie dish: soak it in warm water after baking for easy cleanup. Pastry can get stubborn!

Preparation Method

1. Preheat your oven: Set to 400°F (200°C). This lets your pastry puff up beautifully.
2. Prepare your pie dish: Grease the base and sides lightly with butter or baking spray. If using glass or ceramic, this helps prevent sticking.
3. Mix the filling: In a large bowl, combine 2 cups (300g) cooked chicken, 2 cups (150g) coleslaw mix, 1/2 cup (120ml) coleslaw dressing, 1/2 cup (60g) frozen peas, 1 cup (100g) shredded cheddar, and 4 oz (115g) cream cheese. Use a spatula or spoon to mix until everything is evenly coated and creamy.
4. Add the egg: Crack 1 large egg into a small bowl and beat lightly. Pour into the filling mixture and stir to combine. This helps set the filling as it bakes.
5. Season: Sprinkle in salt and pepper to taste—start with 1/2 tsp salt and 1/4 tsp pepper, then adjust after tasting. Stir in 2 tbsp chopped herbs if using.
6. Transfer to the pie dish: Spoon the filling into your prepared pie dish and smooth the top with a spatula. If you notice excess liquid at the bottom, drain a bit off to avoid a soggy crust.
7. Top with pastry: Roll out 1 sheet of thawed puff pastry (big enough to cover your dish). Drape it over the filling, letting the edges hang slightly over the rim. Trim any excess and crimp the edges with your fingers or a fork for a rustic look.
8. Vent and glaze: Cut 2-3 small slits in the top of the pastry for steam to escape. Brush the surface with 2 tbsp (30ml) milk for a golden finish.
9. Bake: Place the pie in the center of your oven. Bake for 25-30 minutes, or until the pastry is puffed and deeply golden. If your crust browns too quickly, tent loosely with foil.
10. Rest and serve: Let the pie cool for at least 10 minutes before slicing. This helps the filling set, so you get neat wedges instead of a creamy mess.

Troubleshooting: If the filling looks too runny before baking, stir in a tablespoon of flour or breadcrumbs to thicken. If the pastry shrinks away from the sides, don’t worry—it still tastes fantastic. And if you want extra crunch, sprinkle sesame seeds on top before baking.

Sensory cues: The pie should smell savory, a little tangy from the coleslaw, and you’ll see the pastry puffing up and turning golden. I always know it’s done when the filling bubbles at the edges and the top makes a hollow sound when tapped.

Personal tip: Prep the filling in advance and keep it chilled—when you’re ready, just top with pastry and bake. It’s a lifesaver for hectic weeknights!

Cooking Tips & Techniques

After making creamy coleslaw chicken pie more times than I can count, I’ve picked up a few tricks (and learned from a few disasters!). Here’s what helps me get perfect results every time:

• Chill the filling: If you have time, chilling the filling for 20-30 minutes before assembling helps the flavors meld and prevents a soggy bottom.
• Keep the pastry cold: Puff pastry works best when it’s cold. If it gets too warm, pop it back in the fridge for a few minutes before topping the pie.
• Don’t overfill: I’ve made the mistake of piling in too much filling—trust me, it’ll bubble over and make a mess. Leave a little space at the top.
• Egg wash alternative: If you’re out of milk or eggs for the glaze, a bit of melted butter does the trick for a golden crust.
• Check for doneness: The pastry should be deeply golden and crisp. If it’s pale, give it another 5 minutes. Undercooked pastry is just sad!

Timing-wise, I like to multitask: while the oven preheats, I shred the cheese and mix the filling. If you’re short on time, use store-bought rotisserie chicken and pre-shredded coleslaw mix.

Major lesson learned: Don’t skip venting the pastry! The first time I made this, I forgot, and the top ballooned up like a soufflé before collapsing. Now, I always make a few small cuts for steam.

For consistent results, measure your ingredients—especially the dressing and cheese. Too much dressing can make the filling soupy; too little and it’s dry. And if you want to get fancy, brush the edges of the pastry with a little extra cheese before baking for a crispy, cheesy finish.

Variations & Adaptations

The beauty of creamy coleslaw chicken pie is how easy it is to tweak based on what you have or your dietary needs. Here are my favorite ways to mix things up:

• Low-Carb: Skip the pastry and top with mashed cauliflower or sweet potatoes instead. Bake until golden for a lighter, comforting twist.
• Vegetarian: Swap the chicken for cooked chickpeas or white beans, and use extra veggies like mushrooms, spinach, or zucchini.
• Spicy: Stir in a diced jalapeño or a teaspoon of hot sauce to the filling for a subtle kick.
• Allergen-Friendly: Use gluten-free pastry and dairy-free cheese/cream cheese if needed. I’ve had good luck with Kite Hill’s almond-based cream cheese and Schär gluten-free puff pastry.
• Seasonal: In summer, add fresh corn and diced red pepper. In winter, a handful of frozen spinach or kale is lovely.

One personal favorite: I sometimes add a handful of crispy bacon bits to the filling for extra savoriness. My family calls it “breakfast pie” when I do that!

If you’re cooking for picky eaters, keep the veggies simple, or let everyone top their portion with their favorite hot sauce or herb sprinkle. There’s no wrong way to enjoy this pie.

Serving & Storage Suggestions

Creamy coleslaw chicken pie is at its absolute best served warm, straight from the oven. The pastry is flaky, the filling is creamy, and the aroma is just irresistible.

• Serving Temperature: Serve hot or let it cool slightly for easier slicing. If you’re feeding a crowd, cut into generous wedges and sprinkle with extra fresh herbs.
• Presentation: I love serving it with a simple green salad or extra coleslaw on the side. A glass of crisp white wine or sparkling cider pairs beautifully.
• Storage: Leftovers keep well! Let the pie cool completely, cover tightly, and refrigerate for up to 3 days. For freezing, wrap slices individually and freeze for up to 1 month.
• Reheating: Warm slices in a 350°F (175°C) oven for 10-12 minutes or until heated through. The pastry will crisp up again. In a pinch, the microwave works, but the crust may soften.
• Flavor note: The flavors deepen overnight, so leftovers are even better the next day—perfect for lunchboxes or midnight snacks.

If you somehow end up with extra filling (it happens!), spoon it over toast or baked potatoes for a super easy lunch the next day.

Nutritional Information & Benefits

A generous serving of creamy coleslaw chicken pie (about 1/6th of the pie) has roughly:

• Calories: 390
• Protein: 22g
• Carbohydrates: 24g
• Fat: 23g
• Fiber: 3g

Thanks to the chicken and cheddar, this pie is a solid source of protein. The coleslaw mix brings in vitamins A and C, while the puff pastry adds a bit of indulgence—hey, comfort food should feel special! You can lighten things up by using light cream cheese or swapping in extra veggies.

Allergy note: This recipe contains dairy, eggs, and gluten, but can be adapted as noted above. For me, it’s a satisfying, protein-rich meal that fuels busy days or cozy nights in. Balance with a fresh salad for a meal that feels both comforting and energizing.

Conclusion

If you’re searching for the kind of dinner that makes everyone gather at the table (and maybe even argue over the last slice), creamy coleslaw chicken pie is it. It’s rich, comforting, and just a little bit unexpected—like a hug in pie form.

Customize it with your favorite veggies, swap in different cheeses, or spice it up however you like. The magic of this recipe is that it welcomes tweaks and improvisation. I love making it because it never fails to lift spirits and fill bellies, no matter the season.

Give this pie a try, and let me know how you make it your own! Drop a comment if you have a family twist or a clever adaptation—I’d love to hear what works for you. Here’s to comfort, creativity, and the joy of sharing a really good meal.

FAQs About Creamy Coleslaw Chicken Pie

Can I use leftover rotisserie chicken in this recipe?

Absolutely! Leftover rotisserie chicken works perfectly and saves time. Just shred or chop it before mixing into the filling.

What can I use instead of puff pastry?

If you don’t have puff pastry, try pie crust, biscuit dough, or even mashed potatoes for a shepherd’s pie vibe. All work great!

Can I make this pie ahead of time?

Yes—assemble the pie (without baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve, adding a few extra minutes if baking from cold.

How do I make this gluten-free?

Use a gluten-free puff pastry or pie crust. Check that your coleslaw dressing is gluten-free, too!

Can I freeze the pie?

You sure can. Bake, cool completely, then wrap slices well and freeze for up to 1 month. Reheat in the oven for best results.

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