Chicken Dinner Pot Pie


pastry for a double-crust 9-inch pie
2tablespoons butter
2tablespoons flour
1teaspoon salt
teaspoon pepper
teaspoon ground thyme
½cup chicken broth
¾cup light cream or ¾ cup heavy cream
2cups cubed cooked chicken
1(10 ounce) package frozen peas and carrots, cooked and drained (I have started using about ½ a package)


1 Heat oven to 425 degrees. 2 Prepare pastry, cut top into lattice strips. 3 (I use just a regular pie top with slits cut in it. It's quicker). 4 Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme. 5 Cook, stirring until mixture is smooth and bubbly. 6 Remove from heat. 7 Stir in chicken broth and cream. 8 Heat to boiling, stirring constantly. 9 Boil and stir for one minute. 10 Stir in chicken and vegetables. 11 Pour into pastry lined pie pan. 12 Cover with lattice top. 13 Cover edge with 2-3 inch strips of foil to prevent excessive browning. 14 Remove foil for the last 15 minutes of baking. 15 Bake for 35 to 40 or until crust is brown.