"I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people." — Chris
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1 1/2 cups
cooked, shredded chicken meat
1 1/2 cups
shredded Cheddar cheese
pastry for a 9 inch double crust pie
This is a good, basic pot pie recipe, that can be altered to suit one's individual tastes. I increased frozen peas to 1 cup, as well as 1/2 cup each of celery and carrots, as I felt it needed more veggies. I added 1/4 cup of wine and a splash of Worcestershire sauce, as well as salt and pepper for a bit more flavor. I also used frozen pie crusts (defrosted of course!) and brushed a beaten egg white on the top before baking, which makes a nice golden, flaky crust. I didn't have the time to wait an hour for it to cool, so after cooking the filling, added the cheese right away and immediately put the pie in the oven. It turned out great! One of our favorite quick meals!
It was fine and fairly simple. But it lacked any flavor whatsoever. It needs salt/pepper and other seasonings.
Very good recipe. However 325 degrees is too low a temp. for a golden brown crust. Should be 375 for 30 mins.
Excellent! One of the best chicken pot pies I ahve made and eaten. I made it for Sunday dinner and everyone loved it!
This is a great tasting pot pie, however my bottom crust came out very doughy?? next time I will pre-bake bottom crust for 10 minutes, but all in all a very good chicken pot pie! Thanks for the recipe!!
This was great! If you add a little extra cornstarch and turn the heat up just a little bit (to about medium high) you dont have to let it sit for 45 minutes.The extra heat with the extra cornstarch make it thicken in just a few minutes. Make sure to keep stiring while the heat is turned up so you dont burn anything.
Good recipe. Be sure to cook long enough. Do not place on an insulated cookie sheet because it keeps it from browning and cooking properly,
This is a great recipe! I now quadruple the recipe, using 4 cups of whatever vegetables I have, and use Pillsbury pie crusts for the top only. I bake only one and freeze the remaining three. I have taken these to friends after having babies, and all have asked for the recipe. Thanks for sharing Chris.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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