Chicken Salad Pie Recipe


Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Main IngredientInterest Group


 Unflavored gelatin1 Tablespoon
 Cold water1 1⁄2 Cup (24 tbs)
 Chicken bouillon cubes2
 Mayonnaise3⁄4 Cup (12 tbs)
 Sour cream1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Salt1⁄2 Teaspoon
 Dill weed3⁄4 Teaspoon
 Hot sauce1⁄8 Teaspoon
 Diced cooked chicken2 Cup (32 tbs)
 Celery1 Cup (16 tbs), chopped
 Stuffed olives1 Cup (16 tbs), sliced
 Onion1 Tablespoon, finley chopped
 Baked 9 inch pastry shell1

Nutrition Facts

Serving size

Calories 697 Calories from Fat 530

% Daily Value*

Total Fat 59 g90.6%

Saturated Fat 13.9 g69.4%

Trans Fat 0 g

Cholesterol 109 mg

Sodium 1768 mg73.7%

Total Carbohydrates 18 g5.9%

Dietary Fiber 0.69 g2.7%

Sugars 3.9 g

Protein 21 g42.2%

Vitamin A 11.2% Vitamin C 9.3%

Calcium 21.4% Iron 7.2%

*Based on a 2000 Calorie diet


1) In a small saucepan, mix gelatin with water to soften it.
2) Put bouillon cubes to the gelatin mixture.
3) Cook the mixture over low heat with constant stirring.
4) Allow the bouillon cubes to dissolve completely.
5) In a bowl, mix together sour cream, dillweed, lemon juice, hot sauce, mayonnaise and salt.
6) Now, stir in the gelatin mixture to the sour cream mixture slowly.
7) Add 3/4 cup of olives, celery, chicken and onion to the mixture and combine thoroughly.

8) Chill the final mixture until it is thick enough to slightly mound.
9) Next, add spoonfuls of the mixture into the pastry shell.
10) Chill the pastries until.

11) Serve garnished with overlapping slices of olives.