Chicken Salad Pie
Ingredients:
- unbaked pie crust - 10 inch
- cooked chicken, diced or shredded - 3 cups
- slivered almonds, toasted - 1/2 cup
- sweet yellow onion, diced - 1/2 - 1 cup
- olive oil - 1 T
- butter - 1T
- celery, diced - 1/2 cup
- fresh squeezed lemon juice - 2 T
- mayonnaise - 1/2 cup
- sour cream - 1/2 cup
- crem of chicken OR cream of celery soup - 1 can
- water chestnuts, diced - 1 small can
- Parisien or Bonnes Herbs - 1/2 t
- ground pepper - 1/2 t
- smoked paprika - 1/4 t
- Emerils Essence - 1/4 t
- Cheddar cheese - 3/4 cup
- Gruyere cheese - 3/4 cup
Instructions:
Place pie crust in a pie pan; set aside. Combine cheddar and Gruyere cheese; set aside.
Heat olive oil and butter in a skillet, add onion and celery sauté until translucent. In a large bowl, combine all ingredients with ¾ c cheese; mix well. Pour mixture into pie crust.
Bake uncovered in a preheated 375 degree oven for 30 minutes. Remove from oven, sprinkle ¾ c cheese over the pie. Return to oven and bake 10 - 15 minutes, until pie is set. Remove from oven and let pie rest for 10 - 15 minutes before cutting.
