Barbque Chicken Pie

Ingredients:

3 c cubed chicken
1 c chicken stock
2 Garlic cloves (minced)
1 Shallot (minced)
1 c sliced mushrooms
1 1/2 c crushed tomato
1 c corn
1/4 c barbeque sauce
1 tbsp vinegar
1 tsp sugar
1 tsp chili powder
1 tsp hot mustard powder
1 1/2 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp salt(optional)
1/4 tsp pepper

1 9 inch pie crust(for the top)

In a 4 cup measuring cup, or medium sized bowl, mix chicken broth, garlic, vinegar, sugar, chili/mustard powder, Worcestershire, salt and pepper. Fry mushrooms in garlic butter. When mushrooms are done, remove and drain. Sweat shallots in remaining garlic butter, for no more than one minute. Add shallots, mushrooms, tomatoes and barbeque sauce and corn to chicken broth. Line the bottom of a 9" deep dish pie plate with chicken. Sprinkle chicken with cumin. Pour tomato/chicken broth mixture over chicken. Cover with pie crust, and pinch edges of crust to the dish. Using a fork(or knife depending on preference) make holes in the crust. Bake for one hour at 350F Let cook at least 10 minutes before serving.