Serves: 6
Total Calories: 283
Preheat oven to 400° F. Brush pie shell with egg white set aside.
In a medium bowl mix chicken, celery, green pepper, onion and pimiento.
In a small bowl mix mayonnaise, sour cream, lemon juice, salt and pepper. Stir into chicken mixture and blend thoroughly. Pour into pie shell.
In a small bowl mix potato chips and cheese. Sprinkle over top of pie. Bake for 20 minutes or until heated through. If crust browns too quickly, cover with foil for final minutes of baking.
This Hot Chicken Salad Pie recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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