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.

  • 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
  • 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:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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