This one is not at all like a 'pot' pie.
Chicken Salad Pie
1 refrigerated pie crust, softened
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
pecan halves
grape clusters
Heat oven to 425°F. Place pie crust in 9-inch 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.
Mix all remaining pie ingredients except cheese. Spoon mixture into crust. Sprinkle with cheese. Return to oven & bake at 400°F for 30 minutes or until golden brown. Arrange pecan halves in center of pie. Cool 5 minutes.
Garnish each serving with a sprinkle of coarsely chopped pecans and extra Parmesan cheese. Add a cluster of red and green grape clusters alongside.
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Chinese Chicken Pasta Salad
2 cups uncooked spiral pasta
2 cups cooked, cubed chicken
1-1/2 cups fresh or frozen snow peas, thawed
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1/4 cup thinly sliced green onions
1/4 cup diced celery
1 can (8 ounces) sliced water chestnuts, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon ground ginger
1/4 to 1/2 teaspoon hot pepper sauce
1 cup salted cashew halves, divided
Cook pasta, drain and rinse in cold water. Place in a large bowl; add the chicken and vegetables.
Combine mayonnaise, soy sauce, sugar, ginger and hot pepper sauce. Stir in 1/2 cup cashews. Pour over pasta mixture and toss to coat. Cover and refrigerate at least 1 hour before serving. Sprinkle with remaining cashews. 4-6 servings.
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Chicken Tetrazzini
4 tablespoons butter or margarine, divided
1 cup sliced white mushrooms
4 cups cubed cooked chicken
1/2 cup thawed frozen peas
3 tablespoons dry sherry or chicken broth
1/2 pound spaghetti
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
Melt 2 tablespoons of butter over medium-high heat in skillet. Add mushrooms; saute, stirring, until tender, about 7 minutes. Stir in chicken, peas, and sherry. Remove from heat; set aside. Cook spaghetti. Drain thoroughly and set aside.
Preheat oven to 375F. In a small saucepan, melt remaining butter over medium-high heat. Add flour; cook, stirring, until smooth and golden, about 2 minutes. Add broth; cook, stirring, until sauce thickens, 4 to 5 minutes. Stir in cream, salt and nutmeg.
Transfer cooked spaghetti and chicken mixture to a 13- x 9-inch baking dish. Pour sauce over top and mix well. Sprinkle with Parmesan; bake until cheese is lightly golden, about 20 minutes.