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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 425F.

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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