Pre-heat oven to 375. Melt MArgerine. Combine margerine and matzoh meal in a bowl and mix until mixture sticks together. Press mizture into a 9x9 or 10x10 square baking dish with at least 2 inch sides until crust is formed. Bake in oven for 20 min or until slightly brown and hard. Remove from oven.
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Prepare instant mashed potatoes per recipe on box. While crust is baking, saute onion and garlic in oil over med-high heat until transparent. Add cream of chicken soup and chicken broth. Whisk together until dissolved. Once mixture is boiling, lower heat and whisk in 2 tbsp. corn starch mixed with 2 tbsp. chicken broth. Bring sauce back to boil until thickened, then reduce to simmer. Add defrosted frozen vegetables and diced chicken, salt, pepper and cayenne pepper. Let simmer for 3-5 minutes. Transfer mixture to pie crust making sure that you don''''t overfill the baking dish. Flatten pre-mad emashed potatoes and cover top of mixture with a single layer of potatoes. Bake uncovered on top of a large pan lined with foil to catch any spill over, for 20 minutes or until mixture is bubbling. Place under broiler for up to 10 minutes to brown topping. Remove from oven and let cool for 10 min before serving.
