SARAH SHIPLEY'S CHICKEN POT PIE

Sarah Shipley's Chicken Pot Pie image

This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made.

Provided by WI Cheesehead

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

Toss cheese with flour.
Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.
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.
Bake at 400°F 30 to 35 minute.

Nutrition Facts : Calories 318.9, Fat 20.8, SaturatedFat 7, Cholesterol 33.4, Sodium 315.2, Carbohydrate 18.8, Fiber 1.5, Sugar 2, Protein 14.5

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