Cheesy Chicken Pot Pie
From flavorsofitaly 16 years ago
- 40 minutes to make
- Serves 6
The addition of cheddar cheese provides a nice change from the traditional chicken pot pie.
Ingredients
- 1 1/2 cups chicken stock shopping list
- 1 cup chicken meat, cooked and shredded shopping list
- 3/4 cup green peas shopping list
- 1/3 cup celery, diced shopping list
- 1/3 cup carrots, diced shopping list
- 1 1/2 cups cheddar cheese, shredded shopping list
- 2 tablespoons cornstarch shopping list
- 1/4 cup milk shopping list
- 2 (9-inch) pie crusts shopping list
How to make it
- Preheat oven to 325 degrees.
- In a medium saucepan, combine the chicken stock, shredded chicken, peas, celery and carrots. Bring mixture to a boil.
- Mix the cornstarch with the milk and stir into the stock mixture. Cook the mixture for 5 minutes; stirring constantly. Remove from heat and let cool for 1 hour.
- Stir the cheese into the filling mixture and pour all into a 9-inch pie crust. Place the second crust on top of the mixture and seal the edges. Cut slits into the top of the crust to vent. Place pie on a cookie sheet and bake 35 to 40 minutes, or until the crust is golden brow
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