Crust:
Pastry for double crust pie (store bought is fine)
1 cup shredded cheddar cheese (4 oz – 115 gr)
Filling:
2 tbsp. olive oil (30 ml)
1 1/2 cups chopped onions (approx 170 gr)
2 carrots, peeled and diced
4.5 oz can green chiles (127 gr)
2 cups water (480ml)
2 tbsp. all purpose flour (16gr)
1 lb. cooked chicken, shredded (500 gr)
1 cup frozen peas (110 gr)
Salt and pepper to taste
Heat your oven to 400°F (204°C) while you prepare your pie.
Line the bottom of a 9″ (23cm) pie plate with a prepared pie crust. Sprinkle half of the cheese onto the crust in the pie plate, and press into the pastry. Set aside.
Meanwhile, in a large 10″ (25cm) skillet, heat the olive oil. Add the chopped onions, and saute until translucent. Add the carrots, and saute for another 2-3 minutes. Add the can of green chiles, along with the liquid. Simmer for another couple of minutes. Stir in the shredded chicken, add the frozen peas (no need to thaw) and stir to combine well.
In a measuring cup, mix together the water and flour until it is smooth, and then pour in a thin, steady stream into the simmering chicken mixture. Season with salt and pepper, and simmer for another minute or so, until the mixture is thickened. Remove from heat.
Spoon the chicken mixture into the prepared pie crust. Add the top crust, and crimp together the edges to seal the pie. Sprinkle over the remaining cheddar cheese, and press into the pastry dough.
Place the prepared pie in the oven (my preference is to use a pie shield and pie drip catcher) and bake for 1 hour, until the crust is golden brown. Remove from the oven, and allow to cool for 20 minutes before serving.