CHICKEN APPLE PIE

I have had this recipe for years, so long in fact, I can't even image its origin. 

1/4 cup chopped onion
1 tbsp butter
2 cans cream of chicken soup** - do not dilute
3 cups cubed or shredded cooked chicken*
1 large Granny Smith apple, cubed
1/3 cup seedless raisins
1 tsp fresh lemon juice
1/4 tsp ground nutmeg
enough pie dough for a 1 crust pie, unbaked

Heat your oven to 425 degrees.

In a large skillet melt the butter, add the onion and cook until tender. Add the soup, chicken, apple, raisins, lemon juice and nutmeg, mixing together well. Spoon the mixture into an ungreased 11 x 7 x 2-inch baking dish.

On a floured surface, roll out the pastry dough to fit the top of the baking dish. Cut air vents in the pastry. Place over the filling and flute a pretty design on the edges. Bake at 425 degrees for approximately 30 minutes until the crust is golden brown and the casserole is bubbly.

Makes 6 servings.

**Or use 1 can cream of chicken soup and 1 can cream of celery soup.
*Turkey works great, too. This is a good recipe for using up leftover holiday turkey.