Cheesy Chicken Pot Pie Recipe

Ingredients
<br>- 1 ½ cups chicken stock
<br>- 1 cup cooked, shredded chicken meat
<br>- ¾ cup green peas
<br>- ⅓ cup diced celery
<br>- ⅓ cup diced carrots
<br>- 1 ½ cups shredded Cheddar cheese
<br>- 2 tablespoons cornstarch
<br>- ¼ cup milk
<br>- 1 recipe pastry for a 9 inch double crust pie
<br><p></p>Directions
<br>step 1: In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
<br>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.
<br>step 3: Preheat oven to 325 degrees F (175 degrees C).
<br>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.
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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

Directions
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.

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