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Napa Valley Chicken Salad Pie

(33)
  6 reviews
  • 15 min prep time
  • 55 min total time
  • 13 ingredients
  • 8 servings
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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.

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

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
% Daily Value
Total Fat
47g
73%
Saturated Fat
9g
46%
Trans Fat
0g
0%
Cholesterol
50mg
17%
Sodium
470mg
20%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
7%
Protein
14g
14%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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