Cheesy Chicken Pot Pie

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.

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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.

Cheesy Chicken Pot Pie

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