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Heat oven to 425. Prepare pie crusts as
directed for a 2 crust pie, using a 9 inch
glass pie plate.
In a large skillet, cook chicken, garlic,
celery, onions and carrots and herbs, over
medium heat until meat is brown and vegetables
are crisp-tender, transfer to large bowl. Add
potatoes, and peas to beef mixture.
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In a small bowl, mix 1 cup broth and
cornstarch, blend until smooth. Pour into
skillet and heat about 2 minutes until
thickened, adding second cup of broth slowly;
stir until smooth. Mix in bowl with chicken
mixture. Spoon into crust-lined pie plate.
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