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Napa Valley Chicken Salad Pie

Napa Valley Chicken Salad Pie
  • Prep 15 min
  • Total 55 min
  • Ingredients 13
  • Servings 8
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.
Updated January 12, 2010
Bake-Off® Contest 40, 2002
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

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