Sarah Shipley'S Chicken Pot Pie

• 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

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 400u0b0F 30 to 35 minute.

shredded colby, flour, almond, turkey, celery, lemon juice, lowfat mayonnaise, poultry seasoning, salt

Taken from www.food.com/recipe/sarah-shipleys-chicken-pot-pie-203580 (may not work)