Green Chile Chicken Pie with Cheddar Crust - Kitchen Wrangler | Melissa Guerra

Ingredients

• Pastry for double crust pie (store bought is fine)
• 1 cup shredded cheddar cheese (4 oz – 115 gr)
• 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