Enjoy dinner tonight with this easy chicken salad pie recipe that's baked using Pillsbury® refrigerated pie crusts - ready in just 35 minutes.
box Pillsbury™ refrigerated pie crusts, softened as directed on package
cups cubed cooked chicken
cup chopped celery
cup slivered almonds, toasted*
oz. (1/2 cup) shredded Cheddar cheese
tablespoon chopped fresh parsley
Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch glass pie pan. Bake at 450°F. for 9 to 11 minutes or until light golden brown. Cool 15 minutes or until completely cooled.
In medium bowl, combine all filling ingredients except parsley. Spoon into cooled baked shell. Sprinkle with parsley. Cut into wedges.
*To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 10 minutes or until light golden brown, stirring occasionally.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Other Carbohydrate; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.