NELL (YONKER) DYKSTRA'S HOT CHICKEN SALAD PIE

NELL (YONKER) DYKSTRA'S HOT CHICKEN SALAD PIE

This recipe has been in my family for at least 3 generations now.  My paternal grandmother, Mrs. Nell (nee Yonker) Dykstra used to make this as a casserole somewhat regularly.  The recipe was certainly one that was passed to my mother, whom I remember making this often during my childhood.  It's a nice alternative to the traditional chicken pot pie.  The potato chip crust and topping give a nice cruncy, salty addition to the rich and savory filling. 

This recipe is also a great make-ahead, and freezes beautifully.  For the casserole version, feel free to do without the potato chip crust, but be sure to top it with the crumbs on top.

NELL (YONKER) DYKSTRA’S HOT CHICKEN SALAD PIE:

CRUST:

·         2 Cups Potato Chips, Crushed

·         5 Tbs. Butter, Melted

FILLING:

·         1 Can Cream of Chicken Soup

·         4 Chicken Breasts (Boneless/Skinless)

·         4 Hard Boiled Eggs

·         1 Cup Celery, Chopped

·         1 Onion, Chopped

·         ¾ Cup Mayonnaise

·         2 Cups Potato Chips, Crushed

FOR CRUST:

Crush 2 cups of potato chips in a plastic bag until pieces are very small.  In a mixing bowl, blend crumbs and butter until all have been moistened.  Spray a pie plate with baking spray and press crumb mixture into shell.  Set aside.

FOR FILLING:
Hard boil your eggs and chicken breasts first.  Once cooled, peel your eggs.  With a kitchen knife and fork, shred your chicken breasts into pieces in a large mixing bowl.  Chop your eggs, onion, and celery.  Add to your shredded chicken.  Add chicken soup and mayonnaise.  Mix all thoroughly.  Salt and pepper to taste.

Spoon your chicken filling into your crust, topping with remaining crushed potato chips.  Bake in an oven at 425 degrees for 30 minutes.