2 tbsp. butter
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 c. light cream
1/2 c. chicken broth
2 c. cubed, cooked chicken
1 (16 oz.) can diced peas and carrots
Pastry for 9 inch two crust pie

Melt butter in sauce pan. Add celery and onion, cook until tender. Blend in flour, salt, pepper and thyme. Cook until bubbly. Remove from heat, stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil 1 minute. Stir in chicken, peas and carrots. Pour into pastry lined 9 inch pie pan. cover pie with pastry, seal and flute edges. Cut slits in top and bake at 400 degrees for 30 to 35 minutes or until nicely browned. Frozen pie crust should be pierced with fork and baked at 375 degrees for 10 minutes before being filled.