CHICKEN SALAD PIE

Chicken Salad Pie image

Lois McAtee of Oceanside, California gives leftover chicken an unexpected treatment in this memorable main-dish pie. A creamy chicken salad mixture chock-full of celery, walnuts and pineapple looks special enough for company when chilled in a flaky pie crust.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 8

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Ingredients

1 unbaked pastry shell (9 inches)
2/3 cup shredded cheddar cheese, divided
1 cup sour cream
2/3 cup mayonnaise
2 boneless skinless chicken breast halves, cooked and cubed (about 1-1/2 cups)
1 cup pineapple tidbits
1 cup plus 2 tablespoons chopped walnuts, divided
1/2 cup chopped celery

Steps:

Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes or until the crust is lightly browned. Cool on a wire rack. , Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.

Nutrition Facts : Calories 511 calories, Fat 40g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 295mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 16g protein.