Chicken Pot Pie - cooking recipe

Ingredients

pastry for 2 (9-inch) pie crusts
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 c. chicken broth
1/2 c. light cream
2 c. cubed, cooked chicken or turkey
1 can peas and carrots or fresh equivalent
1 small onion, diced and sauteed

Preparation

If fresh peas and carrots are used, saute with onion.
Heat oven to 425\u00b0.
Prepare 1/2 of pastry and fit into 9-inch pie pan. Melt butter over low heat; blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth.
Remove from heat.
Stir in broth and cream.
Heat to boiling, stirring constantly.
Boil 1 minute.
Stir in chicken and veggies and pour into pie pan.
Place second crust over top.
Pinch edges together and make slits in crust.
Cover edge with strip of foil to prevent overbrowning.
Remove foil during last 15 minutes.
Bake 35 to 40 minutes until brown.
Makes 6 servings.