Easy Chicken Salad Pie

Enjoy dinner tonight with this easy chicken salad pie recipe that's baked using Pillsbury® refrigerated pie crusts - ready in just 35 minutes.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on package

Filling

2
cups cubed cooked chicken
1/2
cup chopped celery
1/2
cup slivered almonds, toasted*
3/4
cup mayonnaise
2
oz. (1/2 cup) shredded Cheddar cheese
1
tablespoon chopped fresh parsley

  • 1 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.
  • 2 In medium bowl, combine all filling ingredients except parsley. Spoon into cooled baked shell. Sprinkle with parsley. Cut into wedges.

Expert Tips

*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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
535
(
Calories from Fat
380),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
11g,
11%
),
Cholesterol
75mg
75%;
Sodium
410mg
410%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.