BAKED CHICKEN SALAD PIE

BAKED CHICKEN SALAD PIE (OR DIP) 10" unbaked pie crust 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 & 1T butter until translucent. 1/2 c celery diced sauted with the onion until translucent. 2 T lemon juice freshly squeezed 1/2 c mayonnaise 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. 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. NOTES ** If you need a delicious dip, just mix all ingredients (except the pie crust, of course) together. Bake in a sprayed casserole dish for 30-40 minutes. (The dip can also be cooked in a crock pot.) Serve with crackers and/or vegetables.