Ingredients

The following ingredients have 4 Servings
  • 1 10-inch unbaked pie crust
  • 1/2-1 cups sautéed sweet yellow onion ((Sauteed in 1 T olive oil & 1 T butter until translucent.) See Note)
  • 1/2 cup sautéed celery ((Sauteed in 1 T olive oil & 1 T butter until translucent.) See Note)
  • 1/2 cup toasted slivered almonds ((Toasted in the oven for 5-7 minutes. Watch closely.))
  • 3 cups cooked chicken (Diced. See Note)
  • 2 tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 12 ounce can cream of chicken soup
  • 6 ounce can water chestnuts (diced and sliced)
  • 1/2 teaspoon Parisien or Bonnes Herbs
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 1/2 cups shredded cheese (Divided. See Note)

Instruction

  • Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
  • Saute the onion and celery and set aside. Toast the almonds (optional).
  • In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
  • Pour into the pie crust.
  • Bake uncovered for 30 minutes.
  • After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
  • Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
  • Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.