Chicken Salad Pie Recipe

3.5 2 3
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Chicken Salad Pie Recipe

Read Reviews
3.5 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 15 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 2/3 cup shredded cheddar cheese, divided
  • 1 cup (8 ounces) 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

Directions

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. Yield: 6-8 servings.
Originally published as Chicken Salad Pie in Quick Cooking May/June 1999, p43

Nutritional Facts

1 slice: 511 calories, 40g fat (11g saturated fat), 62mg cholesterol, 295mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 16g protein.

  • 1 unbaked pastry shell (9 inches)
  • 2/3 cup shredded cheddar cheese, divided
  • 1 cup (8 ounces) 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
  1. 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.
  2. 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. Yield: 6-8 servings.
Originally published as Chicken Salad Pie in Quick Cooking May/June 1999, p43

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Reviews forChicken Salad Pie

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MY REVIEW
susiema User ID: 5725273 29389
Reviewed Sep. 22, 2011

"I had something similar at a ladies luncheon that was delicious. I've been wanting this recipe ever since then because the hotel would not share their recipe! This recipe was similar and good. I will make some changes for my next time...might use miracle whip instead of mayo, add reg grapes or craisins for more color, maybe some curry powder, sharp cheddar cheese, and toasted pecans or almonds. Hopefully these changes will make it more like I ate at the hotel. I'll let you know how the changes turn out."

MY REVIEW
PinkSapphire User ID: 5283685 24355
Reviewed Jul. 14, 2010

"I give it 2 stars because I like the idea. I do not know if it was something I put in it, since I tweaked it a bit to use what I had, or it was the recipe itself... it smelled weird, but tasted okay. It was edible, but can't say I'll make it again. Although I do love the pineapple in it."

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