Chicken Pot Pie

Recipe via Cheryl

8 cups of cubed cooked chicken

6 cups of chicken stock

10 diced carrots

diced potatoes

2 zucchnini, diced

24 oz frozen peas

Parsley

Salt & pepper

6 TBSP cornstarch

Method:

Dice precooked chicken and vegetables.  In large pot heat stock to boil, add vegetables and simmer five to ten minutes.  With slotted spoon remove vegetables and add chicken to them.  Mix cornstarch with water and shisk into chicken stock.

Stir until thickened.  Remove stock from heat, add to chicken and veetable mixture.  Add parsley, salt and pepper.  Spoon into serving dish and top with pastry.  Bake in 400* oven for 40 - 60 minutes

This recipe should be enough filling for about 4 pies?  Adjust amounts for your needs.