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Chicken Salad Pie

salad.queen's picture
  All purpose flour 1 Cup (16 tbs), sifted
  Shortening 1⁄3 Cup (5.33 tbs)
  Shredded sharp process american cheese 1⁄3 Cup (5.33 tbs)
  Cubed cooked chicken 1 1⁄2 Cup (24 tbs)
  Canned pineapple tidbits 8 3⁄4 Ounce, drained
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)

Sift flour and 1/4 teaspoon salt together; cut in shortening and 1/4 cup cheese till pieces are size of small peas.
Sprinkle 3 to 4 tablespoons cold water over, I tablespoon at a time, gently tossing with fork till all the mixture is moistened.
Form into ball.
Roll on lightly floured surface to 1/8 inch thickness.
Fit into 8-inch pie plate.
Bake in hot oven (450°) for 8 to 10 minutes.
Combine chicken, pineapple, celery, and nuts.
Blend together sour cream and mayonnaise.
Add 2/3 cup sour cream mixture to chicken mixture; mix well.
Spoon into pastry shell.
Spread remaining sour cream mixture over.
Sprinkle with remaining cheese.
Trim with sliced pitted ripe olives, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3770 Calories from Fat 2512

% Daily Value*

Total Fat 294 g451.7%

Saturated Fat 62.2 g310.9%

Trans Fat 9 g

Cholesterol 453.6 mg151.2%

Sodium 1219.1 mg50.8%

Total Carbohydrates 157 g52.4%

Dietary Fiber 19.5 g78.1%

Sugars 44.7 g

Protein 124 g247.1%

Vitamin A 29% Vitamin C 19.5%

Calcium 67.2% Iron 113.1%

*Based on a 2000 Calorie diet

Chicken Salad Pie Recipe