Cheesy Chicken Pot Pie

Name: Cheesy Chicken Pot Pie
Yield: 8
Ingredients: 1 1/2 cups chicken stock; 1 cup cooked, shredded chicken meat; 3/4 cup green peas; 1/3 cup diced celery; 1/3 cup diced carrots; 1 1/2 cups shredded Cheddar cheese; 2 tablespoons cornstarch; 1/4 cup milk; 1 recipe pastry for a 9 inch double crust pie

👥 8 servings 👁️ 6 views

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Pot Pie #Dinner

📊 At a Glance

Serves 8

Difficulty Medium

🛒 Ingredients

1 1/2 cups chicken stock

1 cup cooked, shredded chicken meat

3/4 cup green peas

1/3 cup diced celery

1/3 cup diced carrots

1 1/2 cups shredded Cheddar cheese

2 tablespoons cornstarch

1/4 cup milk

1 recipe pastry for a 9 inch double crust pie

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 370

% Daily Value*

Total Fat 22.9g 29%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 579mg 25%

Total Carbohydrate 25.8g 9%

Dietary Fiber 2.6g 9%

Total Sugars 1.1g

Protein 14.7g 29%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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

Bring to a boil.

Mix cornstarch with milk and stir into stock mixture.

Cook stirring constantly for 5 minutes.

Remove from heat and let cool for 1 hour.

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

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.