Chicken Salad Pie

This delicious recipe comes from Miss Aimee B's Tea Room in St. Charles, MO. Owner, Sherry Pfaender says that the secret ingredient is our Champagne Mustard - it just doesn't come out the same without it! Thanks Sherry!

Ingredients

Pastry for a 9 inch deep dish pie crust

2 eggs

2 cups diced, cooked chicken

1/2 cup shredded Cheddar cheese

1/4 cup chopped water chestnuts

1/2 cup chopped celery

1/4 cup finely chopped onion

1/2 cup canned condensed cream of chicken soup (undiluted)

1/2 cup sour cream

1/2 cup mayonnaise

2 Tbsp. all-purpose flour

2 Tbsp. Cherchies® Champagne Mustard

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●Preheat oven to 350 degrees.

●Line pie plate with pastry; prick crust lightly. Line with waxed paper and fill with pie weights or dried beans. Bake until set but not brown, about 7 to 10 minutes.

●In a large bowl, beat eggs lightly. Add chicken, cheese, water chestnuts, celery, onion, condensed soup, sour cream, mayonnaise, flour and mustard. Mix well.

●Fill crust with chicken mixture. B ake 45 to 50 minutes or until slightly browned. Serve warm.

Makes about 6 servings.