Easy Chicken & Vegetable Pie - cooking recipe

Ingredients

2 roast chicken breast halves
1 -2 tablespoon cornflour
1/2 teaspoon tarragon
1/2 teaspoon thyme
2 cups mixed vegetables
0.5 (8 ounce) can condensed cream of celery soup
1 (8 ounce) can condensed cream of mushroom soup

Preparation

Preheat oven to 200 degrees Celsius
Line a 9 inch pie dish with double crust pastry - see description.
Dice chicken and place in a large bowl.
Mix cornflour with a couple of tablespoons of milk and add to bowl.
Add vegetables (if you don't have left overs, cook some frozen mix veges, drain and add to bowl).
Add herbs, celery soup and mushroom soup. Stir together.
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 200 degrees C for 35 minutes.
Remove foil and continue to bake for an additional 25 minutes until golden brown.
stand for 5 minutes before serving with mash potato and salad of choice.