In a large pot, simmer chicken, vegetables and potatoes until tender in reserved chicken broth. If mixture needs more liquid, add extra can of broth. Mix 1/2 c water and cornstarch, then add to meat/vegetable mixture. Bring to a boil and cook until thickened. Line 2 deep round casserole dishes with a pie crust each. Add 1/2 of the chicken/veggie mixture to each dish. Cover with extra pie crust, seal edges, cut slits in top crust for ventilation. Bake 45 minutes to an hour until crusts is brown. Mixture can be frozen if no potatoes are added.
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