Source: All Recipes

Ingredients

• 1 ½ cups chicken stock
• 1 cup cooked, shredded chicken meat
• ¾ cup green peas
• ⅓ cup diced celery
• ⅓ cup diced carrots
• 1 ½ cups shredded Cheddar cheese
• 2 tablespoons cornstarch
• ¼ cup milk
• 1 recipe pastry for a 9 inch double crust pie

Directions

• Step 1

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

• Step 2

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

• Step 3

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

• Step 4

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