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Cheesy Chicken Pot Pie: Recipe

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This recipe for Cheesy Chicken Pot Pie:, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Smith
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cups chicken stock
2 cups cooked shredded chicken meat.
cup green peas
1/3 cup diced celery
1/3 cups peeled, diced carrots
1 cups shredded Cheddar cheese.
2 tablespoons cornstarch
cup milk
1 recipe pastry for a 9 inch double pie crust.

Directions:
Directions:
In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
Mix cornstarch with milk and mix into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for one hour.
Preheat oven to 325 degrees
Stir cheese into filling mixture and pour into9 a 9 inch crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35-45 minutes or until top crust is golden brown.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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