Ingredients
8
8 servings
- •1.5 cups chicken stock
- •1 cup cooked, shredded chicken meat
- •0.75 cup green peas
- •0.33333334326744 cup diced celery
- •0.33333334326744 cup diced carrots
- •1.5 cups shredded Cheddar cheese
- •2 tablespoons cornstarch
- •0.25 cup milk
- •1 recipe pastry for a 9 inch double crust pie
Instructions
- In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
- Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
- Preheat the oven to 325 degrees F (175 degrees C).
- Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.
Nutritional Facts
Per 8 servings
- Calories: 370
- Carbohydrate: 26g
- Fat: 23g
- Fiber: 3g
- Protein: 15g
- Sugar: 1g
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