Napa Valley Chicken Salad Pie

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

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

Directions

  1. 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. 2 Meanwhile, in large bowl, mix all remaining pie ingredients except cheese. Spoon mixture into crust. Sprinkle with cheese.
  3. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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