1/2cupslivered almondstoasted in the oven for 5-7 minutes. Watch closely.
1/2-1cupsweet yellow onion sautéed in 1 Tablespoon olive oil & 1 Tablespoon butter until translucent.
1/2cupdiced celery sautéed with the onion until translucent
2Tablespoonslemon juice
1/2cupmayonnaise
1/2cupsour cream
1can cream of chicken soup or celery soup
8ouncewater chestnutsdrained, diced or sliced
1/2teaspoonParisien Bonnes HerbsPenzeys Brand. It is a mix of chives, dill weed, French basil, French tarragon, chervil and white pepper.
1/2teaspoonground black pepper
1/4teaspoonsmoked paprikaoptional (You can use regular paprika, but smoked has a nice flavor.)
1 1/2cupsshredded cheese of choice Half cheddar + Half Gruyere combination works well. The gruyere is strong so adjust if you have sensitive eaters by using less gruyere or substituting.
Instructions
Preheat oven to 375-f degrees.
Place the pie dough in a 10″ pie plate.
In a large bowl, combine all ingredients with half of the cheese (3/4 cup). 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. Cover just the crust at this point if it is getting too brown. Strips of foil work or a pie crust protector.
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.