Hot Chicken Salad Pies Recipes

CONTEST-WINNING HOT CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

BAKED CHICKEN SALAD PIE RECIPE

Steps:

• Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
• Saute the onion and celery and set aside. Toast the almonds (optional).
• In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
• Pour into the pie crust.
• Bake uncovered for 30 minutes.
• After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
• Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
• Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

HOT CHICKEN SALAD PIE

Steps:

• Preheat oven to 400° F. Brush pie shell with egg white set aside.In a medium bowl mix chicken, celery, green pepper, onion and pimiento.In a small bowl mix mayonnaise, sour cream, lemon juice, salt and pepper. Stir into chicken mixture and blend thoroughly. Pour into pie shell.In a small bowl mix potato chips and cheese. Sprinkle over top of pie. Bake for 20 minutes or until heated through. If crust browns too quickly, cover with foil for final minutes of baking.

HOT CHICKEN SALAD POT PIE

Steps:

• Position a rack in the middle of the oven. Preheat the oven to 375°F Have ready a 9x2 inch round baking dish or glass pie dish.
• Filling:.
• In a large bowl mix the filling ingredients together just to distribute them evenly and coat the chicken pieces with mayonnaise.
• Spoon the filling into the baking dish, spreading it evenly.
• Topping:.
• Lay out the phyllo pastry sheets in a stack.
• Immediately cover them completely with a damp dish towel.
• Spread 1 sheet of phyllo on the counter and use a pastry brush to brush it lightly with butter, then sprinkle it lightly with salt.
• Crumple it up lightly into a loose ball and place it on the filling. If any phyllo breaks off, just put it back on the ball of pastry.
• Repeat with the remaining 5 sheets, arranging it to cover the filling. You will have 6 bundles of phyllo covering the filling.
• Bake just until the phyllo topping is golden and the filling hot, about 15 minutes. This filling bakes for a short time, so that the celery in the filling remains crisp.