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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
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 |
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.
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