I made this for my friends but as a dip. I thought it would be a different offering that they would surely love. And they did! We had a lot of dips surrounding our huge serving platter of nachos, chips, taco shells, and crackers; and this was one of the dips that were empty in a few minutes. When I came home from that party and my husband saw my empty dish, he looked impressed. And then he said, “clean as a whistle!”
See what our friends over at Gold Medal Flour have to say about this recipe:
The BakerMama bakes cheesy chicken salad into a flaky crust and tops it with crunchy potato chips for a warm and comforting meal.
Who wouldn’t love this classic chicken salad, and in pie form? Even the pickiest eaters fell for this. I am pretty sure it’s going to be the star of the show wherever you serve this!
1-1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon Morton salt
1/2cup Crisco vegetable shortening
1/4 cup water
3cups cooked chicken, shredded
1/4 cup red onion, chopped
1/4cup green bell pepper, chopped
2 green onion stalks, chopped
1-1/2 cups celery, chopped
1/2 cup shredded cheddar cheese
1/2cup pecans, chopped
1-1/2 cups Dukes mayonnaise
1/2 teaspoon pepper
1tablespoon lemon juice
1 cup crushed potato chips
Preheat oven to 350°F. Lightly grease a deep 9-inch pie plate with non-stick cooking spray.
Whisk flour and salt in a medium bowl. In a small saucepan over medium heat, melt shortening and water together. Add the melted shortening to the flour mixture and mix with a fork until all flour is moist. Using your fingers, press dough evenly into and up the sides of the prepared pie plate. Prick bottom and sides well with fork. Bake in the preheated oven for 10-12 minutes.
Meanwhile, combine the chicken, red onion, bell pepper, green onion and celery in a large bowl. Stir in the cheese and pecans. In a separate small bowl, stir together the mayonnaise, salt, pepper and lemon juice. Pour the dressing over the chicken mixture and stir until well combined. Place the mixture into the baked pie crust and sprinkle the top of the pie evenly with 1 cup of crushed potato chips. Bake at 350°F for 30 minutes or until crushed chips start to brown.
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Quick Tip: If you need a delicious dip, just mix all ingredients (except the pie crust, of course) together. Bake in a sprayed casserole dish for 30-40 minutes. (The dip can also be cooked in a crockpot.) Serve with crackers and/or vegetables.
Thanks again to Gold Medal Flour for this amazing recipe.