Cheesy Chicken Pot Pie

165 Reviews

“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.” - by Chris

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

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Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
370 cal
18%

Fat
22.9 g
35%

Carbs
25.8 g
8%

Based on a 2,000 calorie diet

Reviews (165)

Rate This Recipe

JUDITH

Jul. 26, 2003

"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 more veg..." See moregies. I added 1/4 cup of wine and a splash of Worcestershire sauce, as well as salt and pepper for a bit more flavor. I also used frozen pie crusts (defrosted of course!) and brushed a beaten egg white on the top before baking, which makes a nice golden, flaky crust. I didn't have the time to wait an hour for it to cool, so after cooking the filling, added the cheese right away and immediately put the pie in the oven. It turned out great! One of our favorite quick meals!"