1 unbaked pie shell with pastry for top crust
1/4 c. butter
1/4 c. flour
1 c. cream
1/2 tsp. salt
1/4 tsp. pepper
1 c. chicken broth
1/4 tsp. dill
1 tsp. parsley
2 c. chicken, cooked and cubed
1 (4 oz.) can mushrooms
1/2 c. slivered almonds

Melt butter over low heat and whisk in the flour. Gradually stir in cream and cook, stirring until smooth. Add salt, pepper, broth and spices and continue cooking over low heat, stirring, until smooth and thick. Add chicken, mushrooms and nuts, blending well. Pour mixture into pie crust and cover with pastry. Cut a few steam vents in the top and bake on a cookie sheet in preheated 450 degree oven for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes more.