Cheesy Chicken Pot Pie

Name: Cheesy Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Yield: ['8', '1 9-inch pie']
Ingredients: 1.5 cups chicken stock; 1 cup cooked, shredded chicken meat; 0.75 cup green peas; 0.33333334326744 cup diced celery; 0.33333334326744 cup diced carrots; 1.5 cups shredded Cheddar cheese; 2 tablespoons cornstarch; 0.25 cup milk; 1 recipe pastry for a 9 inch double crust pie

4.60 (229)

⏱ 120 mins 🍽 ['8', '1 9-inch pie'] 🏷 Main course

This delicious chicken pot pie is a fantastic way to use up leftover cooked chicken or turkey. A creamy, cheesy filling packed with vegetables and chicken is encased in a flaky double pastry crust. It's a hearty and satisfying dinner option that serves eight people from a single 9-inch pie. The total preparation and cooking time is around 120 minutes, resulting in a wonderfully golden and comforting main dish.

Ingredients

1.5 cups chicken stock
1 cup cooked, shredded chicken meat
0.75 cup green peas
0.33333334326744 cup diced celery
0.33333334326744 cup diced carrots
1.5 cups shredded Cheddar cheese
2 tablespoons cornstarch
0.25 cup milk
1 recipe pastry for a 9 inch double crust pie

Method

Place the chicken stock, shredded chicken, peas, celery, and carrots into a medium saucepan. Bring the mixture to a boil.
Combine the cornstarch with the milk, then stir this mixture into the saucepan. Cook for 5 minutes while stirring continuously. Take the pan off the heat and allow the filling to cool for 1 hour.
Heat your oven to 325 degrees F (175 degrees C).
Mix the shredded Cheddar cheese into the cooled filling. Transfer the mixture into a 9-inch pie crust. Cover with the second pastry crust, crimp the edges to seal, and make several slits in the top. Put the pie on a cookie sheet and bake for 35 to 40 minutes until the crust is a golden brown colour.

Nutrition (per serving)

Calories370 kcal

Fat23 g

Sugars1 g

Protein15 g

Sodium579 mg

Recipe details

CategoryMain course

AuthorChris