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Source: America's Favorite Food Associations

Carolina Chicken Tart
An excellent light dinner dish.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
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3 cups chicken, chopped, cooked
1/2 cup celery, chopped
4 hard-cooked eggs, chopped
2 ounces pimientos, diced
1 teaspoon onion, dehydrated
1 1/4 cup mayonnaise
2 tablespoons lemon juice
3/4 teaspoon salt
1 cup Cheddar cheese, shredded
1 box pie shell, refrigerated
1 egg, beaten

Combine first 9 ingredients, mix well and set aside. Unfold one pie crust and plac in 9-inch round tart pan, letting excess pastry overlap sides of pan. Spread chicken filling evenly over pastry. Unfold remaining pastry and place over top of filling. Roll over top of pan with a rolling pin to trim excess pstry from edges.
Decorate top of pie crust using pstry scraps. Moisten bottom of cut-outs and arrange on pastry to make design of your choice. Prick pastry with toothpick several times around design for steam to escape. Brush top of crust with beaten egg.
Set tart pan in a larger pan to catch drippings. Bake in preheated 425F oven 35 minutes. If necessary, cover with foil halfway during baking to prevent excess browning. Remove from oven let stand 10 minutes. Remove sides of tart pan.

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