Double Crust Chicken Pie

Directions

1. Combine chicken, 4 c. water, 1/4 tsp. salt in Dutch oven; cover and bring to a boil. Reduce heat and cook till tender (45 min). Drain, reserving 2 c. broth. Cold and cut in large pcs.
2. Meanwhile slice carrots, onions and put in broth. Cook about 10 min. Add in mushrooms sliced and peas, cook 5 min more. Dissolve cornstarch in 2 Tbsp. water - add in to mix. Bring to a boil.
3. Cook 1 minute. Stir in cut up chicken; add in salt and pepper, basil and soy to taste. Line a deep dish pie pan with crust. Spoon in mix. Top with pastry. Cut slits in top. Bake at 450 degrees for 30 min.