Napa Valley Chicken Salad Pie

By HeatherS

Ingredients

• Pie
• 1 box Pillsbury® refrigerated pie crusts, 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 (1 oz)
• Garnish
• 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.