1 box prepared pie crust (Pillsbury 2 crusts)
2 cups chicken, cubed
2 tbsp. butter
1 onion, chopped
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/2 cup chicken broth
1/2 cup non-dairy creamer
1 (10 oz.) pkg. frozen peas
1 (10 oz.) pkg. frozen carrots

Preheat oven to 425°F. Line pie pan with pastry and refrigerate until ready.

Melt butter, and sauté onions until golden.

Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.

Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.

Pour into pastry-lined pan. Cover with pastry top, and seal edges.

Bake at 425°F for 35 to 40 minutes or until golden brown.

Submitted by: Jessie Matthews