Cheesy Chicken Pot Pie

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.

• Calories: 370 Calories

Ingredients

• ¼ cup milk
• 2 tablespoons cornstarch
• 1 recipe pastry for a 9 inch double crust pie
• 1 ½ cups shredded Cheddar cheese
• 1 ½ cups chicken stock
• 1 cup cooked, shredded chicken meat
• ¾ cup green peas
• ⅓ cup diced celery
• ⅓ cup diced carrots

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.