Napa Valley Chicken Salad Pie

Name: Napa Valley Chicken Salad Pie
Prep time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 2 cups cubed cooked chicken; 2 cups chopped celery; 2 cups 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); 8 pecan halves; Red grape clusters

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Prep 15 min
Total 55 min
Ingredients 13
Servings 8

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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.

By Pillsbury Kitchens

Updated Jan 12, 2010

Bake-Off® Contest 40, 2002

Kevin Dell
Fairport, New York

Ingredients

Pie

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups cubed cooked chicken
2 cups chopped celery
2 cups 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

Make With

Pillsbury Pie Crust

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

550 Calories, 47g Total Fat, 14g Protein, 17g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 550

Calories from Fat: 420

Total Fat: 47g; 73%

Saturated Fat: 9g; 46%

Trans Fat: 0g

Cholesterol: 50mg; 17%

Sodium: 470mg; 20%

Potassium: 230mg; 7%

Total Carbohydrate: 17g; 6%

Dietary Fiber: 2g; 7%

Sugars: 2g

Protein: 14g

% 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

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

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