Southwestern Chicken Pot Pie

By Sunset
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1 cup chicken broth

4 boneless, skinless chicken breast halves, cut into about 3/4-inch chunks

1/2 pound thin-skinned potatoes, diced

3 tablespoons cornstarch

1 can (14 1/2 oz.) stewed Mexican-style tomatoes

1 can (15 oz.) black beans, rinsed and drained

1 can (8 3/4 oz.) corn kernels, drained

1 can (4 oz.) diced green chilies

1/2 cup chopped fresh cilantro

1 unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature

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