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Ingredients
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1 ½ cups chicken stock
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1 cup cooked, shredded chicken meat
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¾ cup green peas
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⅓ cup diced celery
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⅓ cup diced carrots
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1 ½ cups shredded Cheddar cheese
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2 tablespoons cornstarch
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¼ cup milk
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1 recipe pastry for a 9 inch double crust pie
Directions
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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.
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Preheat the oven to 325 degrees F (175 degrees C).
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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 |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 370 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 9g | 43% |
Cholesterol 39mg | 13% |
Sodium 579mg | 25% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 15g | 29% |
Vitamin C 6mg | 7% |
Calcium 176mg | 14% |
Iron 2mg | 10% |
Potassium 167mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.