Bake-Off® Contest 40, 2002
Fairport, New York

Napa Valley Chicken Salad Pie

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.

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  • prep time 15 min
  • total time 55 min
  • ingredients 13
  • servings 8
 

Ingredients

Pie

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups cubed cooked chicken
2
cups chopped celery
2
cups Green Giant™ SELECT® 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
420),
% Daily Value
Total Fat
47g
47%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
470mg
470%;
Total Carbohydrate
17g
17%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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