6 potatoes
6 carrots
4 c. chicken chunks, cooked
1 c. corn
1 c. peas
1 c. green beans (optional)
2 cans chicken broth
2 cans beef bouillon
Cornstarch to thicken
Crust for 2 pies
2 tsp. oregano
1 tsp. parsley
Salt and pepper to taste

Pour broth and bouillon into Dutch oven. Peel and cut potatoes and carrots into pieces. Add to broth mix and boil until just tender. Add peas, corn, beans and chicken. Mix thoroughly. Add oregano, parsley, salt and pepper. Stir to mix.

Gradually add cornstarch a little at a time to thicken broth. Line 11x15 inch pan with crust. Pour chicken mixture in. Cover with remaining crust vented as a pie would be. Bake at 350 degrees for 1 hour.