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

Reviews & Comments 2

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  • maorigirl25 11 years ago
    Sounds great and quite quick to prepare!I Can't wait to try it!!
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  • debbie919 11 years ago
    All three of your pot pie recipes sound great, but this one catches my attention...just about everything is better with cheese! lol...thanks for the great post!
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