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Kevin Dell
Fairport, New York
Garnish each serving of this tasty pie with a sprinkle of coarsely chopped pecans and a little extra Parmesan cheese. Add a cluster of red or green grapes alongside for a bit of color.
Napa Valley Chicken Salad Pie
- Prep Time 15 min
- Total 55 min
- Ingredients 13
- Servings 8
Ingredients
Pie
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 cups cubed cooked chicken
- 2 cups chopped celery
- 2 cups frozen broccoli florets
- 1/2 cup chopped pecans
- 1 tablespoon dried minced onion
- 1/2 teaspoon dried tarragon leaves
- 1 1/2 cups mayonnaise
- 3 tablespoons dry white wine
- 1 1/2 teaspoons lemon juice
- 1/4 cup grated fresh Parmesan cheese (1 oz)
Garnish
- 8 pecan halves
- Red grape clusters
Instructions
-
Step1Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie; do not prick crust. Bake 8 minutes. Remove partially baked crust from oven; reduce oven temperature to 400°F.
-
Step2Meanwhile, in large bowl, mix all remaining pie ingredients except cheese. Spoon mixture into crust. Sprinkle with cheese.
-
Step3Return to oven; bake at 400°F 25 to 35 minutes or until golden brown. Arrange pecan halves in center of pie. Cool 5 minutes. Serve with grape clusters.
Nutrition
550
Calories
47g
Total Fat
14g
Protein
17g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 420
- Total Fat
- 47g
- 73%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 470mg
- 20%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 2g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
