I love cheese so I experimented and found that this cheesy chicken pot pie is the greatest meat pie I have ever eaten! This recipe makes good use of any chicken or turkey leftovers. It normally serves about 6 people.
Prep Time::15 mins
Cook Time::45 mins
Additional Time:: 1 hr
Total Time:: 2 hrs
Servings::8
Yield::1 9-inch pie
Ingredients
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1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie
Directions
In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
Preheat the oven to 325 degrees F (175 degrees C).
Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.