baked chicken salad pie (or dip)
"Recipe adapted from The Blue Owl Restaurant & Bakery in Kimmswick, MO To lighten this recipe, use non-fat sour cream and mayonnaise and adjust the cheese to your liking...."
INGREDIENTS
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10” unbaked pie crust – Trader Joe’s frozen pie crust is a favorite with this dish.
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3 c cooked chicken – diced. I use rotisserie chicken.
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½ c slivered almonds – toasted in the oven for 5-7 minutes. Watch closely.
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½-1 c sweet yellow onion – sautéed in 1T olive oil & 1T butter until translucent.
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½ c celery – diced – sautéed with the onion until translucent.
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2 T lemon juice – freshly squeezed
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½ c mayonnaise – I use Hellman’s
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½ c sour cream
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1 can cream of chicken soup or celery soup
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1 small can water chestnuts – diced or sliced
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½ t Parisien or Bonnes Herbs (your favorite herb can be substituted.)
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½ t ground black pepper
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¼ t smoked paprika – opt.
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¼ t Emerils Essence – opt.
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1 ½ c shredded cheese – divided in half. I use a cheddar and Gruyere combo.
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