Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
1 hr
Total Time:
2 hrs
Servings:
8
Yield:
1 9-inch pie
Ingredients
Directions
In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
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 (per serving)
| 370 | Calories |
| 23g | Fat |
| 26g | Carbs |
| 15g | Protein |
