Cheesy Chicken Pot Pie

This one is too easy. It's a complete meal in itself, so you don't need much (if anything) to go with it. I'm making two or three and taking one to church tomorrow.


Cheesy Chicken Pot Pie

1 1/2 cups chicken stock/broth
1 c. cooked, shredded chicken meat
1 c. mixed vegetables (this varies depending on what I have on hand)
1 1/2 cups shredded Cheddar cheese (I've used Swiss and it works well also)
2 T. cornstarch
1/4 c. milk
2 9" pie crusts


1. In a medium saucepan combine the stock/broth, chicken, and vegetables. Bring to a boil.

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

3. Preheat oven to 325 degrees.

4. Stir cheese into filling mixture and pour entire mixture into 9" pie crust. Top with second crust, and cut slits in top crust. Place on cookie sheet and bake for about 45 minutes or until top crust is golden brown.