1. Chop carrots, celery, and onion into small pieces. Peel potatoes, then chop into small square shape pieces.

2. Place a skillet over medium heat. Add 1 tbs of oil and 3 tbs of margarine or butter. Add vegetables, potatoes, and minced garlic.

3. Season with salt, pepper, garlic powder, parsley, bouillon cubes, and cayenne pepper. Cook and stir periodically.

4. Once vegetables are relatively tender, add 3 cups of broth and reduce heat to low heat.

5. Combine 1/2 cup milk and 4-5 tbs flour

6. To make a slurry it should have the consistency of pancake batter Add slurry to skillet, then stir in well

7. Add 2 large chopped boneless chicken breast. Cook until the chicken turns white and the filling thickens. Once done, stir in sour cream add the corn,green beans and frozen peas roll out one refrigated pie crust to fit in side of your cooking dish fill with your mixture place the other pie crust on top seal the edges with a fork make slits on top to allow Bush with butter and bake

Pre heat oven to 350 and cook for 30 to 35 min or until crust is nice and golden