Chicken Pie

1 can chicken broth

1 Tbsp cornstarch (Possibly a little more until desired thickness is reached)

2 cups cubed cooked chicken

2 cans mixed vegetables, drained

1 shortbread crust (frozen)

Cook crust as directed on package.  Bring broth to a boil.  Add cornstarch to thicken.  Stir in chicken and vegetables.  Heat.  Pour into crust.  Bake at 350 for 30 minutes.

Serves 6