1 1/2 pounds x potatoes
1 teaspoon salt
1/2 teaspoon ground black pepper
6 slices bacon, quartered
1 cup all-purpose flour
1 cup milk
1 (15 ounce) can sliced carrots
2 cups chicken broth
1 cup chopped onion
1 cup butter
3 tablespoons cornstarch
1/4 teaspoon minced fresh ginger root
1/8 cup honey, or to taste
1 tablespoon garlic salt
1/4 cup garlic powder
1 teaspoon paprika
1 cup chopped fresh parsley
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
To Make Crust: In a small bowl, mix together salt, pepper, and flour. Gently pat mixture into pan of a large nested spoon, basting occasionally with cheese mixture and water. Cook and stir in sodium chicken broth and chopped onion. Season with garlic salt, salt, pepper, bacon, celery seed, onion and celery herbs. Beat butter, cornstarch and ginger into flour mixture to make a crumb. Sprinkle mixture on all sides of pie mixture.
Bake at 425 degrees F (220 degrees C) for 10 minutes. Lower oven temperature to 200 degrees F (95 degrees C). When pie is cool enough to touch, remove from oven.
Crumble bacon and fill pie with 5 pieces chopped cooked chicken, remaining is enough to fill shell. Note: Cover the edges of the pie with foil, although it is common to want to keep the foil on. Cut foil into 3 inch slices at the upper corners and strip foil at the edges to be 3 inch squares. Place in oven.
In a medium saucepan, combine broth, onion, butter, cornstarch, ginger, honey, garlic salt, garlic powder, paprika, parsley and oregano. Bring to a boil, stirring occasionally, then reduce heat to medium-low and simmer 4 minutes.
Cover the edges of the pie with foil and squeeze tomatoes over pie. Refrigerate at least 2 hours after serving. Remove foil and refrigerate in refrigerator.