Honey Mustard Chicken Pie

Cut chicken into bite-size chunks, and marinate for 20 minutes in soy sauce.

Pour enough oil in saucepan to coat the bottom of the pan. Saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper.

Mix cornstarch with the 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 425 degrees F for 15 minutes.

Reduce heat to 350 degrees F. Bake 30 minutes more, or until crust is golden brown.