Rating: 4.5 stars
222 Ratings
  • 5 star values: 153
  • 4 star values: 51
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2

I love cheese so I experimented and found that this cheesy chicken pot pie is the greatest meat pie I have ever eaten! This recipe makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.

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  • Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.

  • Preheat the oven to 325 degrees F (175 degrees C).

  • Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

Nutrition Facts

370 calories; protein 14.7g; carbohydrates 25.8g; fat 22.9g; cholesterol 38.7mg; sodium 579mg. Full Nutrition
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