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Recipe : Entry # 8926
Peggy Key
Recipe Title
Chicken Salad Pie
Recipe Theme
October: Pies
Main Dishes
North Alabama EC
1 unbaked 9-inch pie shell
2/3 cup shredded cheese, divided
1 cup sour cream
2/3 cup mayonnaise
1 ½ cups chopped, cooked chicken
1 small can crushed pineapple, drained
1 cup plus 2 tablespoons chopped walnuts or pecans, divided
½ cup celery
Prick the bottom and sides of pie shell several times with fork. Sprinkle with 1/3 cup cheese. Bake at 375 degrees for 15-16 minutes or until 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 or longer before cutting. Yields 6 servings.