Cheesy Chicken Pot Pie

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 :

1. In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
2.  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.
3. Preheat the oven to 325 degrees F (175 degrees C).
4.  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.