2 tbsp. butter
2 tbsp. flour
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
16 oz. can peas & carrots
1 pkg. frozen deep dish pie crust

Heat oven to 425 degrees. Take pie crust out to thaw (leave in pan). Melt butter in large saucepan over low heat. Blend in flour, 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 one of the thawed pie crusts and place second pie crust over the top of the filled one. Press edges with fork and trim. Cover edge with aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes or until golden brown. Makes 6 servings. For extra sauce, double first 6 items.

Can also use 1 (10 ounce) package frozen peas and carrots, cooked and drained.