Chicken Pot Pie

2 unbaked pie crusts

2 large chicken breasts

2 cups chicken broth

1 bag of frozen mixed veggies

3 tablespoons of cornstarch

1/4 cup cold water

1. In a large pan, boil the chicken in the broth until cooked through and ready to shred.

2. Remove chicken and shred. Do not drain the broth.

3. Add back into the pan. Mix in the veggies.

4. Add cornstarch to the cold water and mix into the broth. heat to just boiling and remove from heat. stirring occasionally to let the gravy thicken

5. Preheat oven to 350 degrees. In a 9 inch pie pan, Place the first pie crust around the bottom of the dish.

6. Add in the chicken mixture. Place the second pie crust on top and pinch together the edges.

7. Bake for about 30 minutes until the crust is golden brown.

8. Remove from oven and allow to cool for about 10 minutes.

9. Cut into slices and Enjoy!