Finger Lickin’ Good Chicken
Cheesy Chicken Pot Pie
Submitted by Chris
- 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 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°F (175°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.
| Servings Per Recipe: 8 | Amount Per Serving |
| Calories | 373 |
| Protein | 15g |
| Total Fat | 23g |
| Sodium | 576mg |
| Cholesterol | 38mg |
| Carbohydrates | 26g |
| Fiber | 3g |
WASH HANDS, UTENSILS, SINK AND EVERYTHING THAT HAS BEEN IN CONTACT WITH RAW CHICKEN. Sanitize the counter, sinks and any containers or trays that have been used. Use a solution of 1 teaspoon of unscented chlorine bleach in 1 quart of water, and let dry completely.
Practice Food Safety and reduce the possibility of food contamination and illness.
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