Chicken Pot Pie - cooking recipe

Ingredients

1 (1 lb.) can peas and carrots, drained or 1 (10 oz.) pkg. frozen peas and carrots, cooked and drained
1 (8 oz.) can small whole onions, drained
2 c. cubed cooked chicken
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. ground thyme
1/2 c. chicken broth
1/2 c. light cream

Preparation

Heat oven to 425\u00b0.
Roll out 2/3 of the pastry 1/8-inch thick. Fit into 9-inch pie pan.
Trim pastry, leaving 1 edge.
Roll remaining pastry 1/8-inch thick into rectangle, about 10 x 6-inch; cut into 12 strips, 1/2-inch wide.
Melt butter over low heat. Blend in flour, salt, pepper and thyme.
Cook over low heat, stirring, until mixture is smooth and bubbly.
Remove from heat. Stir in chicken broth and cream.
Heat to boiling, stirring constantly.
Boil 1 minute.
Stir in chicken and vegetables.
Pour into pastry-lined pie pan.
Place 7 strips of pastry across filling; arrange remaining strips crisscross fashion to make a lattice-type top.
Trim; turn edge of bottom crust over strips. Seal and flute.
Bake 35 to 40 minutes or until brown.