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Hot Chicken Salad Pie |
Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hot Chicken Salad Pie recipe on the web!!
Cheddar Cheese Pie Shell:
_ cup flour
___ teaspoon salt
___ cup vegetable shortening plus 1 tablespoon solid vegetable
___ cup sharp cheddar cheese grated
_ tablespoons water cold
Chicken Salad Filling:
_ cups chicken breasts cubed cooked
_ 1/2 cups celery coarsely sliced
_ cup green bell peppers finely diced
___ cup onions minced
___ cup pimiento diced
___ cup mayonnaise real
___ cup sour cream
_ tablespoon lemon juice fresh
___ teaspoon salt
Freshly ground pepper to taste
_ egg white lightly beaten
_ cup potato chips crushed
___ cup sharp cheddar cheese grated
Combine flour and salt. Cut in shortening until consistency of coarse meal. Stir in cheese and sprinkle with water. Toss mixture together, adding more water if necessary to moisten flour. Form dough into ball; wrap in plastic or foil and chill for 1 hour. Roll on lightly-floured board and place in 10-inch pie plate; crimp edges securely and prick bottom and sides of shell with fork. Chill for additional 30 minutes. Bake in preheated 475° F oven for 8 minutes. Let cool.
Combine chicken, celery, green pepper, onion, and pimiento. Thoroughly mix mayonnaise, sour cream, lemon juice, salt, and pepper; blend into chicken mixture. Brush Cheddar Cheese Pie Shell with egg white; fill with chicken salad. Mix potato chips and cheese; sprinkle over top of pie. Bake in preheated 450° F oven for 20 minutes. If crust browns too fast, cover with foil for final minutes of baking.
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