Ingredients
- 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
Directions
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.
Print this recipe
Submitted 6/13/05.
Source: Printed from Allrecipes
Submitted By: Lee.M Kaye
setters@internode.on.net
Cheesy Chicken Pot Pie