CHICKEN POT PIE SALAD SANDWICHES
Comfort food, meet summer. You'll find all the sweet flavor and creamy texture of a chicken pot pie in this chilled salad. We use rotisserie chicken for ease and sandwich the salad between biscuits to replicate the rich flavor of the pie's doughy crown.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes.
- Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately.
CHICKEN CAESAR CLUB SALAD PIE
Enjoy dinner tonight with this chicken and bacon savory salad pie recipe - baked using Pillsbury™ refrigerated pie crusts.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Remove pie crust from pouch; unroll crust onto ungreased large cookie sheet. Roll or press into 12-inch round.
- Arrange chicken over dough to within 1 1/2 inches of edge. Drizzle 2 tablespoons of the dressing over chicken; sprinkle with bacon. Fold 1 1/2-inch edge of crust up over chicken, pleating crust as necessary. Sprinkle 2 teaspoons of the cheese over crust edge.
- Bake 20 to 25 minutes or until crust is golden brown. Cool on cookie sheet 10 minutes. With metal spatula, gently lift edge; slide pie onto serving plate. Sprinkle with lettuce and tomatoes; drizzle with remaining dressing. Sprinkle with remaining cheese. Cut into wedges to serve.
Nutrition Facts : Calories 550, Carbohydrate 30 g, Cholesterol 75 mg, Fat 2, Fiber 1 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1210 mg, Sugar 3 g, TransFat 0 g
CHICKEN SALAD PIE
Lois McAtee of Oceanside, California gives leftover chicken an unexpected treatment in this memorable main-dish pie. A creamy chicken salad mixture chock-full of celery, walnuts and pineapple looks special enough for company when chilled in a flaky pie crust.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes or until the crust is lightly browned. Cool on a wire rack. , Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.
Nutrition Facts : Calories 511 calories, Fat 40g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 295mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 16g protein.
CHICKEN SALAD PIE
I found this on another site. It is a fun and different way to serve chicken salad for brunch or lunch.
Provided by anymouse
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prick bottom and sides of pie crust with fork.
- Press 1/2 the cheese into bottom of crust.
- Bake about 10 minutes or until lightly browned. Cool.
- Combine sour cream, mayonnaise and salt and pepper to taste in a bowl.
- Stir in chicken, pineapple, almonds, celery and grapes.
- Pour into cooled pie crust.
- Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.
Nutrition Facts : Calories 468.7, Fat 34.4, SaturatedFat 11.6, Cholesterol 71.8, Sodium 416.6, Carbohydrate 22, Fiber 1.8, Sugar 5.6, Protein 19.4
HOT CHICKEN SALAD PIES
These hot chicken salad pies come together in a snap! They're perfect for when you have leftovers on hand and need to use them up. -Shirley Gudenschwager, Orchard, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°., In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into pastry shells. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.
Nutrition Facts : Calories 505 calories, Fat 32g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 771mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
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