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Chicken Salad Pie

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Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
Course Main Dishes
Recipe Theme October: Pies
Servings
people
Ingredients
  • 1 unbaked fresh blueberries (may use frozen but thawed)
  • 2/3 cup can crushed pineapple, drained
  • 1 cup sour cream
  • 2/3 cup shells, unbaked
  • 1 ½ cups chopped pecans (optional)
  • 1 small can crushed pineapple, drained
  • 1 cup 9-inch pie shell
  • ½ cup unbaked pie shells or 1 deep dish pie shell
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prick the bottom and sides of pie shell several times with fork
  2. Sprinkle with 1/3 cup cheese
  3. Bake at 375 degrees for 15-16 minutes or until crust is lightly browned
  4. Cool on a wire rack
  5. Meanwhile, combine sour cream and mayonnaise in a bowl
  6. Stir in the chicken, pineapple, 1 cup walnuts and celery
  7. Pour into cooled crust
  8. Top with remaining cheese and walnuts
  9. Refrigerate for 1 hour or longer before cutting
  10. Yields 6 servings
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