Chicken Pot Pie

Here is the recipe I am going to try. I like that it is pretty simple! I will very likely have to make some adaptations, though. For example, I am out of potatoes and won't be able to get any before tomorrow night. I have eaten this pot pie before, but never made it myself. My husband usually says my pot pies are too dry, and so I'm hoping this one will turn out different.

2 qt. chicken broth, heated
1 T. Worchestershire sauce
3 T. Cornstarch
1/2 c. water
3 c. chicken
1/2 c. cooked, cubed potatoes
1/2 c. cooked carrots
1/2 c. peas
1/2 c minced onions

Crust topping:
1 c. flour
1/2 tsp. salt
1/2 c. shortening
2 T. water

Mix cornstarch with water. Stir in heated broth and Worcestershire sauce. Add chicken and vegetables and mix well. Pour into greased 2 and 1/2 to 3 quart casserole dish. For crust, mix ingredients together and roll out dough 1/8 in. thick and top casserole with crust. Bake at 350 degrees until browned. Makes 6 servings.

Updated...
The result: LOTS of liquid before baking. Not enough crust - it was thin and sunk when I put it on! Things got better as it baked (for more than a half hour, I might add). The sauce thickened up considrably and was just right. The crust ended up kind of dumpling-like and soggy. Overall, the pot pie would have been great if it had more crust, and the crust came out dry. It was an easy and healthy recipe, and smelled divine while baking. I might have to find a way to merge it with my old recipe for the crust.

Updated again...
After day #2 of eating this, I've decided I do like it and will just double the crust recipe next time and see if that helps. (The crust sunk because there wasn't enough of it to reach all the way across the dish.)