Preheat oven to 375 degrees.

In a large saucepan, heat olive oil over medium heat. Add chicken and onion. Cook for 8-10 minutes until cooked through.

Stir in vegetable broth, salt, pepper, potatoes, and peas and carrots. Cook until tender, about 3-4 minutes.

In a small bowl combine cornstarch and water. Then slowly pour into filling mixture.

Add in cream and stir until it thickens, about 3-4 minutes. Stir in cheese until fully mixed through.

Spray a pie dish with cooking spray. Fit 1 pie crust into the bottom of the pie dish and prebake the crust for 5 minutes.

Then pour filling into pie shell. Place the other pie crust on top. Press the two pie crusts together to seal and crimp edge using your fingers.

Cover with foil and place on a baking sheet and bake for 30 minutes.

Remove the foil and bake for 5-7 minutes more until golden brown.