Ingredients
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2 tablespoons butter
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2 tablespoons flour
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1 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon ground thyme
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1/2 cup chicken broth
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3/4 cup light cream or 3/4 cup heavy cream
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2 cups cubed cooked chicken
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1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
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pastry for a double-crust 9-inch pie
Instructions
- 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.