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Chicken Salad Pie

Global.Potpourri's picture
Ingredients
  Sifted all purpose flour 1 Cup (16 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Shredded sharp process american cheese 1⁄3 Cup (5.33 tbs)
  Cooked cubed chicken 1 1⁄2 Cup (24 tbs)
  Canned pineapple tidbits 8 3⁄4 Ounce, drained (1 Can)
  Sliced celery 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
  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, 1 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 mcn thickness.
Fit into 8-inch pie plate.
Bake at 450° for 8 to 10 minutes.
Cool before fixing with salad mixture.
Combine chicken, pineapple, celery, and half the nuts.
Blend together sour cream and mayonnaise.
Add 2/3 cup sour cream mixture to chicken mixture and blend well.
Spoon into pastry shell.
Spread remaining sour cream mixture over.
Sprinkle with remaining cheese.
Chill thoroughly.
Trim with remaining toasted almonds.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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