Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups cubed cooked chicken
2
cups chopped celery
2
cups frozen broccoli florets
1/2
cup chopped pecans
1
tablespoon dried minced onion
1/2
teaspoon dried tarragon leaves
1 1/2
cups mayonnaise
3
tablespoons dry white wine
1 1/2
teaspoons lemon juice
1/4
cup grated fresh Parmesan cheese (1 oz)
8
pecan halves
Red grape clusters
Preparation
Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie; do not prick crust. Bake 8 minutes. Remove partially baked crust from oven; reduce oven temperature to 400°F.
Meanwhile, in large bowl, mix all remaining pie ingredients except cheese. Spoon mixture into crust. Sprinkle with cheese.
Return to oven; bake at 400°F 25 to 35 minutes or until golden brown. Arrange pecan halves in center of pie. Cool 5 minutes. Serve with grape clusters.
