Chicken Salad Pie
|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)|
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.
Trim with remaining toasted almonds.
Serving size: Complete recipe
Calories 3234 Calories from Fat 2015
% Daily Value*
Total Fat 240 g369%
Saturated Fat 57.9 g289.3%
Trans Fat 9 g
Cholesterol 453.6 mg151.2%
Sodium 1219.7 mg50.8%
Total Carbohydrates 156 g52.1%
Dietary Fiber 13.4 g53.6%
Sugars 46.8 g
Protein 114 g227.7%
Vitamin A 29% Vitamin C 19.5%
Calcium 73% Iron 100.8%
*Based on a 2000 Calorie diet