Instructions: Cook 2 chicken breasts and pull apart.

Mix water with Better than Bouillon. Put chicken in broth and add cubed potato, cubed carrot and seasoned pepper. Cook until vegetables are soft.

Add mixed vegetables and mushrooms. Thicken with water-cornstarch mixture. You now have the insides for chicken potpie.

Make pie crust or you may buy one already made. Line the bottom of a 10-inch pie pan with pie crust and pour in your chicken mixture. Add a crust on top and crimp edges. Bake at 350 degrees for 30 minutes or until golden brown. This is wonderful for a winter dish.

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