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.
Ingredients
- ½ cups chicken stock: 1 piece
- cooked, shredded chicken meat: 1 cup
- green peas: 0.75 cup
- celery: 0.33333 cup (diced)
- carrots: 0.33333 cup (diced)
- ½ cups shredded Cheddar cheese: 1 piece
- cornstarch: 2 Tbsp
- milk: 0.25 cup
- recipe pastry for a 9 inch double crust pie: 1 piece
Metric Conversion
Stages of cooking
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In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
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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.
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Preheat the oven to 325 degrees F (175 degrees C).
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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.
