Recipe Of Chicken Pie

Ingredients:

Filling
· 1 1/2 cups chicken stock (made from chicken cubes)
· 1 cup cooked, shredded chicken meat
· 3/4 cup green peas
· 1/3 cup diced celery
· 1/3 cup diced carrots
· 1 1/2 cups shredded Cheddar cheese
· 2 tablespoons cornstarch
· 1/4 cup milk

Pastry
· 2 cup all purpose-flour
· 1 teaspoon salt
· 1/2 cup butter, softened
· 5 tablespoons cold water

Method:

In large bowl sift flour and salt. With a pastry blender cut in butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture until moistened. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling. In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil. Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour. Preheat oven to 325 degrees F (175 degrees C). Roll out pastry dough and ease into pie plate. Stir cheese into filling mixture. Pour into a pie crust. Top with second crust, seal edges and cut slits in top crust. Bake for 35 to 40 minutes or until top crust is golden brown. Cool. Pack into pie container.