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Honey Mustard Chicken Pie

1 (9”) double crust
1 lb. boneless, skinless chicken breast
¼ cup soy sauce
Oil for cooking
¼ cup finely chopped onion
1 clove garlic, minced
1 cup chicken broth
1 cup carrots, cut into matchsticks
4-6 T. honey
1 heaping T. prepared Dijon mustard
Parsley
Salt
Ground black pepper
1-2 T. cornstarch
Water

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Cut chicken into bite-size chunks, and marinate in soy sauce. Pour enough oil in saucepan to coat the bottom of the pan. Sauté onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and sauté until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape. Bake at 425º for 15 minutes. Reduce heat to 350º. Bake 30 minutes more, or until crust is golden brown. Yield: 1 (9”) pie