There 's cheese, cheese, lots of cheese in this mighty good chicken pot pie. Along with the Cheddar, there are hunks of chicken, peas, carrots, celery, chicken stock, milk and cornstarch for thickening.
INGREDIENTS (for 8 servings):
- 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
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.