Ingredients:
pastry for a double-crust 9-inch pie
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground thyme
1/2 cup chicken broth
3/4 cup light cream or 3/4 cup heavy cream
2 cups cubed cooked chicken
1 (10 ounce) packages frozen peas and carrots, cooked and drained ( I have started using about 1/2 a package)
Directions:
Heat oven to 425 degrees.
Prepare pastry, cut top into lattice strips.
(I use just a regular pie top with slits cut in it. It’s quicker).
Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
Cook, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and cream.
Heat to boiling, stirring constantly.
Boil and stir for one minute.
Stir in chicken and vegetables.
Pour into pastry lined pie pan.
Cover with lattice top.
Cover edge with 2-3 inch strips of foil to prevent excessive browning.
Remove foil for the last 15 minutes of baking.
Bake for 35 to 40 or until crust is brown.
Servings: 6-8
Time preparation: 30 min.
Time total: 70 min.