Step 1

In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.

Step 2

Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.

Step 3

Preheat oven to 325 degrees F (175 degrees C).

Step 4

Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.