You are here

Chicken Salad Pie

salad.queen's picture
Ingredients
  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)
Directions

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.
Cool.
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.
Chill.
Trim with sliced pitted ripe olives, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

Rate It

Your rating: None
4.254165
Average: 4.3 (12 votes)