*Chicken Salad Pie*
Serves 8

Everyone's favourite chicken salad, except in a pie!!

pastry for a single crust 9 inch pie
2 cups cubed cooked chicken
2 cups chopped celery
2 cups frozen broccoli florets
1/2 cup chopped toasted pecans
1/4 cup minced onion
1/2 tsp dried tarragon leaves
1 1/2 cups mayonnaise
3 TBS dry white wine (or chicken broth)
1 1/2 tsp lemon juice
1/4 cup grated Parmesan Cheese

To garnish:
8 toasted pecan halves
red grapes

Preheat the oven to 220*C/425*F/ gas mark 7. 

Line a 9 inch glass pie pan with the pastry,  Trim and flute edges as desired.  Do not prick the crust.  Bake for 8 minutes.  Remove from the oven and reduce the oven temperature to 200*C/400*F/ gas mark 6.

Combine all the remaining pie ingredients in a large bowl, with the exception of the cheese, mixing all together well.  Spoon this mixture iinto the partially baked crust.  Sprinkle with the Parmesan cheese.

Return to the oven and bake for 25 to 35 minutes longer, until golden brown and bubbling.  Remove from the oven and allow to cool for 5 minutes before cutting into wedges to serve.  Garnish each wedge with a toasted pecan half and a small cluster of grapes if desired.