Karen's Chicken Salad Pie

By izzie

Karen Elledge's recipe. If you double this recipe you can cook both to have one for dinner and one to freeze for later. Just thaw and heat in a low oven until warmed through and serve.

Ingredients

• 1 1/2 cups diced chicken
• 1/2 can cream of chicken soup
• 1/4 cup real mayonnaise
• 1/4 cup sour cream
• 1 tbsp. chopped onion
• 1/2 tsp. celery salt
• 1 cup chopped celery
• 1/2 (8 oz.) can water chestnuts
• 1 cup shredded cheese
• 1 tbsp. lemon juice
• 1/4 cup chopped almonds
• 1 uncooked pie crust

Preparation

Step 1

Preheat oven to 375 degrees

Mix chicken, cream of chicken soup, mayonnaise, sour cream, onion, celery salt, water chestnuts, lemon juice, almonds and 1/2 cup shredded cheese in a large mixing bowl.

Scoop contents into an uncooked pie shell and smooth out the top.

Bake 30 minutes. Remove from oven and sprinkle remaining 1/2 cup of cheese on top. Bake an additional 10 minutes.

Allow pie to cool 10-15 minutes before cutting and serving.