Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
1 10-inch unbaked pie crust
Saute the onion and celery and set aside. Toast the almonds (optional).
1/2-1 cups sautéed sweet yellow onion, 1/2 cup sautéed celery, 1/2 cup toasted slivered almonds
In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
1/2-1 cups sautéed sweet yellow onion, 1/2 cup sautéed celery, 1/2 cup toasted slivered almonds, 3 cups cooked chicken, 2 tablespoons lemon juice, 1/2 cup mayonnaise, 1/2 cup sour cream, 12 ounce can cream of chicken soup, 6 ounce can water chestnuts, 1/2 teaspoon Parisien or Bonnes Herbs, 1/2 teaspoon ground black pepper, 1/4 teaspoon smoked paprika, 1 1/2 cups shredded cheese
Pour into the pie crust.
1 10-inch unbaked pie crust
Bake uncovered for 30 minutes.
After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
1 1/2 cups shredded cheese
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.