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Preheat the oven to 425 degrees F.
Chop the chicken and marinate it in the soy sauce.
Coat the bottom of a saucepan with cooking oil, then sauté the garlic with the onions over a medium high heat until the onions are just tender but not golden brown.
Add the chicken and keep cooking until it is cooked through.
Stir in the honey, carrots, broth, parsley, salt, pepper and mustard.
Combine the cornstarch with enough water to make paste.
Bring the chicken mixture to the boil, then add the cornstarch and water mixture.
Keep cooking everything, stirring all the time, until it is thick.
You might need to add more cornstarch to thicken it.
Transfer the chicken mixture into the pie shell, then top with the crust.
Cut a few slits in the top so steam can escape while it bakes.
Cook for 15 minutes, then turn the oven down to 350 degrees F and bake for another half an hour or until the crust is golden brown and the pie is hot.
Serve immediately with vegetables and mashed potatoes.
(Serves 6)
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