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.
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
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.
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
MISS DAISY'S HOT BAKED CHICKEN SALAD
There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.
Provided by AngelaTN
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine first 7 ingredients.
- Pour into greased casserole.
- Mix cheddar and crushed chips and sprinkle over the top.
- Bake for 10 minutes.
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
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