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Napa Valley Chicken Salad Pie

Napa Valley Chicken Salad Pie
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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.

Prep Time:
15 Min
Total Time:
55 Min
Makes:
8 servings
Pillsbury Bake-Off
Kevin A. Dell
Fairport, NY
Bake-Off® Contest 40, 2002
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INGREDIENTS
Pie
1Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2cups cubed cooked chicken
2cups chopped celery
2cups Green Giant® SELECT® frozen broccoli florets
1/2cup chopped pecans
1tablespoon dried minced onion
1/2teaspoon dried tarragon leaves
1 1/2cups mayonnaise
3tablespoons dry white wine
1 1/2teaspoons lemon juice
1/4cup grated fresh Parmesan cheese (1 oz)
Garnish
8pecan halves
Red grape clusters
DIRECTIONS
1.Heat 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.
2.Meanwhile, in large bowl, mix all remaining pie ingredients except cheese. Spoon mixture into crust. Sprinkle with cheese.
3.Return 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.

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