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CHICKEN POT PIE 
Pastry for 9-inch pie crust
2 c. chicken, cubed
1/2 cup chicken broth
1/2 cup non-dairy creamer
2 tablespoons butter
1 onion, chopped
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
10 oz. frozen peas and carrots

Preheat oven to 425°F.

Line pie pan with pastry and refrigerate until ready.

Melt butter, and saute 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 35-40 minutes or until golden brown.

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