- 1 1/2 cups chicken stock
- 1 cup cooked, shredded chicken meat
- 3/4 cup green peas
- 1/3 cup diced celery
- 1/3 cup diced carrots
- 1 1/2 cups shredded Cheddar cheese
- 2 tablespoons cornstarch
- 1/4 cup milk
- 1 recipe pastry for a 9 inch double crust pie
- In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat oven to 325 degrees F (175 degrees C).
- Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.
03/20/2017
recipepes.com
Cheesy Chicken Pot Pie, recipe
PT15M
PT1H
5
455 calories
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