Napa Valley Chicken Salad Pie Recipe

Napa Valley Chicken Salad Pie Recipe

  • Pie:
  • 1 Pillsbury® refrigerated pie crust, 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
  • Garnish:
  • 8 pecan halves
  • Red grape clusters
  1. Heat oven to 425 degrees 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 degrees 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 degrees F for 25 to 35 minutes or until golden brown. Arrange pecan halves in center of pie. Cool 5 minutes. Serve with grape clusters.
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