Honey Mustard Chicken Pie

1 - 9 inch double crust pie shell
1 pound boneless, skinless chicken breast
1/4 cup soy sauce
oil for cooking
1/4 cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 tablespoons honey
1 heaping tablespoon prepared Dijon mustard
parsley
salt
ground black pepper
1 - 2 tablespoons cornstarch
water

Cut chicken into bite-size chunks, and marinate in soy sauce. Pour enough
oil in saucepan to coat the bottom of the pan. Saute onion and garlic over
medium-high heat until onion in soft but not brown. Add chicken pieces,
and saute until chicken is cooked through. Stir in chicken broth, carrots,
honey, mustard, parsley, salt and pepper. Mix cornstarch with a few
tablespoons of water to make a paste. Bring chicken mixture to a boil, and
stir in cornstarch mixture. Cook, stirring constantly, until thick.
Mixture should get pretty thick: add more cornstarch mixture if necessary.
Pour chicken mixture into pie shell. Top with crust, cutting small slits
in top to let steam escape. Bake at 425 degrees for 15 minutes. Reduce
heat to 350 degrees Bake 30 minutes more, or until crust is golden brown.

Yield: 1 9-inch pie
http://www.thedailyrecipe.com

Sandy U.

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