Cheesy Chicken Pot Pie recipe

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

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

Nutrition Info

369.9 calories
carbohydrate: 25.8 g
cholesterol: 38.7 mg
fat: 22.9 g
fiber: 2.6 g
protein: 14.7 g
saturatedFat: 8.5 g
servingSize: -
sodium: 579 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.

  2. Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.

  3. Preheat oven to 325 degrees F (175 degrees C).

  4. 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.

Recipe Yield

1 9-inch pie

Recipe Note

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

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