1 box ready crust or any pie crust
1 (2 1/2-3 1/2 lb.) chicken
1 tsp. garlic powder
1 tsp. Cajun seasoning
1/4 tsp. pepper
2-3 potatoes, chopped
1 onion, chopped
1 tsp. salt
1 c. chopped celery
2 sliced carrots
1 can whole kernel corn
Your favorite fresh or canned veggie
2 tbsp. cornstarch

Boil chicken with spices in large cooker with water to cover until very tender. Remove chicken and cool. In remaining liquid add vegetables and cook until soft. Add cornstarch (in 2 tablespoons liquid first) and stir until thickened.

Remove skin and bones from cooled chicken and chop in large bite-size pieces. Add to vegetables. Cover bottom of large casserole dish (rectangular) with pie crust. Pour in vegetable and chicken mixture. Top with more pie crust or pie crust strips. Bake at 375 degrees for 45 minutes. Yield 10 servings.