Chicken Pie - cooking recipe

Ingredients

frozen 9-inch two crust pie crusts, thawed
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 c. chicken broth
1/2 c. canned milk
2 c. cubed, cooked chicken
6 oz. frozen peas, cooked and drained
1 large carrot, peeled and cut up, cooked and drained
1 small onion, diced, cooked and drained

Preparation

Heat oven to 425\u00b0.
Melt butter in a large pan over low heat. Blend in
flour,
salt, pepper and thyme.
Cook over low heat, stirring
until
smooth
and
bubbly.
Remove from heat. Stir in chicken
broth
and
milk.\tHeat
to boiling, stirring constantly. Boil and
stir
1
minute.\tStir
in
chicken
and vegetables. Pour
into\tpastry\tshell.\tCover
with top crust which has slits cut
in
it.
Seal and flute. Cover edge with 2-inch strip\tof foil
to prevent excessive browning.
Remove foil the last 15 minutes of baking. Bake for 35 to 40 minutes.