Cheesy Chicken Pot Pie recipe

1 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.