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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Servings 8

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( 33 ) Ratings

33 Ratings

5 Stars 15%

4 Stars

3 Stars

2 Stars 13%

1 Stars

Member Reviews ( 6 )

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Bake-Off® Contest 40, 2002

Kevin A. Dell

Fairport, New York

ingredients 13
Prep Time 15 min
Total Time 55 min

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

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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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Kathleen_Woods

report Posted Mar. 24, 2013 3:00 PM

Followed the recipe except used only 1 cup of Mayo. It was great loved the tarragon!

camcroft

report Posted Feb. 1, 2013 5:20 PM

The only problem I had was with the crust. Without poking holes with a fork tine the crust puffed up in the middled and the sides disappeared. Everyone loved it.

schleena

report Posted Aug. 17, 2012 2:47 PM

Since my fiancee and I are not fans of pecans, I made this recipe without the nuts. I also added fresh, chopped onion and fresh spinach. It was delicious! The side of grapes is refreshing, too. Will be making this recipe again.

sweetangelove

report Posted May. 13, 2011 3:40 PM

Try this with 1/2 cup fresh chopped red onion and cut way back on the mayo to about 3/4 cup, if prefer lightly coated! : )

tonyintampa

report Posted Nov. 4, 2009 10:58 AM

because of finicky eaters I changed the broccoli to cauliflower and the cheese to cheddar and presto, a recipe that everyone enjoyed and easy to make and still great re-heated!