Leftover chicken (from soup or dinner, 8-16 oz. give or take)
1 bag frozen mixed vegetables (corn, carrots, peas, beans, etc.)
1 c. chicken broth (or 1 c. water & 1 bouillon cube)
1-2 tsp. cornstarch or flour
2 frozen pie crusts (2nd slightly defrosted)
Salt & pepper to taste

Chop chicken and mix with vegetables. In separate bowl, combine broth and cornstarch. Pour on chicken-vegetable mixture. Add salt and pepper; mix. Pour into 1 pie crust. Put 2nd crust upside down on top and pinch sides together and mash down top. Bake at 350 degrees for 1 hour.