Sarah Shipley's Chicken Pot Pie

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 cup shredded colby or 1 cup cheddar cheese
• 1 tablespoon flour
• 1/2 cup slivered toasted almond
• 1 1/2 cups cubed cooked turkey or 1 1/2 cups cubed cooked chicken
• 3/4 cup sliced celery
• 1 1/2 teaspoons lemon juice
• 1/2 cup low-fat mayonnaise
• 1/4 teaspoon poultry seasoning
• salt, to taste
• 2 (9 inch) refrigerated pie crusts

Recipe

• 1 toss cheese with flour.
• 2 combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. mix well.
• 3 if using refrigerated dough, follow mfg's directions. line 8- or 9-inch pie plate with one of the pastry rounds. fill with turkey mix. top with second pastry round. trim edges to 1/4-inch and crimp to seal. flute as desired. cut vents or decorative designs in top to allow steam to escape.
• 4 bake at 400°f 30 to 35 minute.