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    Chicken Salad Pie

    1 10 inch unbaked pie crust
    3 C. cooked chicken – diced
    2 C. celery – diced
    1/2 C. slivered almonds – toasted
    1 t. celery salt
    2 T. onion – diced
    2 T. green pepper – diced
    1/2 C. mayonnaise
    1/2 C. sour cream
    1 can cream of chicken soup
    1 small can water chestnuts – sliced
    1 1/2 C. cheddar cheese – grated
    2 T. freshly squeezed lemon juice

    Mix together chicken, celery, almonds and water chestnuts. Set aside.

    Mix together celery salt, onion, green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup and 1/2 cup of cheddar cheese. Blend with chicken mixture and turn into pie crust.

    Top pie with remaining 1 cup of cheddar cheese and bake an additional 10 to 15 minutes.

    Yield: “1-10 inch pie”

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