Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie

171

"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."

Ingredients

{{adjustedServings}} servings 370 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  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.
  3. Preheat oven to 325 degrees F (175 degrees C).
  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

171
  1. 202 Ratings

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This is a good, basic pot pie recipe, that can be altered to suit one's individual tastes. I increased frozen peas to 1 cup, as well as 1/2 cup each of celery and carrots, as I felt it needed mo...

Very good recipe. However 325 degrees is too low a temp. for a golden brown crust. Should be 375 for 30 mins.

Excellent! One of the best chicken pot pies I ahve made and eaten. I made it for Sunday dinner and everyone loved it!