Baked Chicken Salad Pie or Dip

Baked Chicken Salad or Pie

Ingredients

10" unbaked pie crust Trader Joe's frozen pie crust is a favorite with this dish.
3 c cooked chicken diced. I use rotisserie chicken.

1/2 c slivered almonds toasted in the oven for 5-7 minutes. Watch closely.
1/2-1 c sweet yellow onion sauted in 1T olive  

   oil and 1 T. butter until translucent.
1/2 c celery diced sauted with the onion until translucent.
2 T lemon juice freshly squeezed
1/2 c mayonnaise I use Hellmans
1/2 c sour cream
1 can cream of chicken soup or celery soup
1 small can water chestnuts diced or sliced
1/2 t Parisien or Bonnes Herbs (your favorite herb can be substituted.)
1/2 t ground black pepper
1/4 t smoked paprika opt.
1/4 t Emerils Essence opt.
1 1/2 c shredded cheese - divided in half. I use a cheddar and Gruyere combo.

Directions:

Preheat oven to 375 degrees.
Place the pie dough in a 10" pie plate.
In a large bowl, combine all ingredients with 3/4 c cheese. Mix well.
Pour into the pie crust.
Bake uncovered at 375 degrees for 30 minutes.
After 30 minutes, sprinkle the last 3/4 c 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.