4 chicken breasts
4 c. water
1 med. carrot, scraped and quartered
5 mushrooms
1/2 c. frozen English peas, thawed
2 tbsp. corn starch
2 tbsp. water
1 med. onion, sliced
1/4 tsp. salt
1/4 tsp. pepper
Pastry for double crust 9 inch pie

Combine chicken, 4 cups water, 1/4 teaspoon salt in Dutch oven; cover and bring to a boil. Reduce heat and cook until tender (45 minutes). Drain, reserving 2 cups broth. Cool and cut in large pieces.

Meanwhile slice carrots, onions and put in broth. Cook about 10 minutes. Add mushrooms sliced and peas, cook 5 minutes more. Dissolve cornstarch in 2 tablespoons water - add to mixture. Bring to a boil.

Cook 1 minute. Stir in cut up chicken; add salt and pepper, basil and soy to taste. Line a deep dish pie pan with crust. Spoon in mixture. Top with pastry. Cut slits in top. Bake at 450 degrees for 30 minutes.