Pastry for 9" 2 crust pie
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 (10 oz.) pkg. frozen peas & carrots, cooked & drained
1 (8 oz.) can sm. whole onions, drained

Heat oven to 425 degrees. Melt butter in large saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Pour into pastry lined pie pan. Place second crust on top. Trim; seal and flute. Make a few slits in the top. Cover edge with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35-40 minutes or until golden brown. 6 servings.