Chicken Salad Pie

American.Gourmet's picture

Oct. 24, 2011


All purpose flour
Shortening 1/3 cup
Sharp process American cheese 1/3 cup shredded
Cooked chicken 1 1/2 cups cubed
Pineapple tidbits 1 8 3/4
Celery 1/2 cup sliced
Slivered almonds 1/2 cup , toasted
Dairy sour cream 3/4 cup
Mayonnaise 1/2 cup



1.Preheat the oven to 450 degrees.


2.Sieve flour with 1/4 teaspoon salt.

3.Add shortening and 1/4 cup of cheese to the flour mixture.

4.Mix well so that the small pea sized pieces are made with the mixture.

5.Add a sprinkling of 3-4 tablespoons of water, one at a time and mix with a fork till the mixture is damp.

6.Make a ball of the mixture and roll it on a floured surface having a thickness of 1/8 inch.

7.Take an 8 inch pie plate, line the pastry into it and bake for 8- 10 minutes.

8.Make a mixture of chicken, pineapple and half nuts.

9.Mix separately sour cream with mayonnaise. 10.Transfer 2/3 cup of sour cream mixture to chickne mixture and stir well.

11.Using a spoon put the chicken mixture in pastry shell.

12.Add a sprinkling of remaining cheese and refrigerate.


13.Serve garnished with remaining almonds.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6