Easy Chicken Salad Pie

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

Minutes

Total Time

35

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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