Napa Valley Chicken Salad Pie

By Brie

Garnish each serving of this tasty pie with a sprinkle of coarsely chopped pecans and a little extra Parmesan cheese. Add a cluster of red or green grapes alongside for a bit of color.

Ingredients

• Pie
• 1 1
• box Pillsbury® refrigerated pie crusts, softened as directed on box
• 2 2
• cups cubed cooked chicken
• 2 2
• cups chopped celery
• 2 2
• cups Green Giant® SELECT® frozen broccoli florets
• 1/2 1/2
• cup chopped pecans
• 1 1
• tablespoon dried minced onion
• 1/2 1/2
• teaspoon dried tarragon leaves
• 1 1/2 1 1/2
• cups mayonnaise
• 3 3
• tablespoons dry white wine
• 1 1/2 1 1/2
• teaspoons lemon juice
• 1/4 1/4
• cup grated fresh Parmesan cheese (1 oz)
• Garnish
• 8 8
• pecan halves
• Red grape clusters

Preparation

Step 1

Heat oven to 425°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°F.

Meanwhile, in large bowl, mix all remaining pie ingredients except cheese. Spoon mixture into crust. Sprinkle with cheese.

Return to oven; bake at 400°F 25 to 35 minutes or until golden brown. Arrange pecan halves in center of pie. Cool 5 minutes. Serve with grape clusters.


Try this with 1/2 cup fresh chopped red onion and cut way back on the mayo to about 3/4 cup, if prefer lightly coated! : )