Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture on bottom and up sides of a 9" deep-dish pieplate. Bake at 350° for 12 minutes. Cool completely.
Combine sour cream, broth, mayonnaise, and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350° for 55 minutes or until set. Let stand 10 minutes before serving.
Note: You can substitute turkey or a 9-ounce package of frozen diced cooked chicken for the chopped cooked chicken.