3 tbsp. butter
3 tbsp. all-purpose flour
1/2 tsp. salt
1 tsp. snipped fresh or 1/4 tsp. dried thyme
1/8 tsp. pepper
3/4 c. chicken broth
3/4 c. whipping cream
2 c. cooked chicken or turkey, cut into 1 inch pieces
1 (10 oz.) pkg. frozen peas and carrots
1 c. frozen or canned sm. whole onions
Pastry for 9 inch two crust pie

Heat butter in 3 quart saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots and onions.

Heat oven to 425 degrees. Prepare pastry. Roll 2/3 of the pastry into 12 inch square; fit into square baking dish, 8 x 8 x 2 inches. Pour chicken mixture into pastry lined dish. Roll remaining pastry into rectangle, about 10 x 6 inches. Cut rectangle into 12 strips, each 1/2 inch wide.

Place 7 pastry strips across filling; arrange remaining strips crisscross to make lattice top. Trim; turn edge of bottom crust over strips. Seal and flute. Bake 35 to 40 minutes or until light brown. 6 servings.

Can use extra chicken broth instead of whipping cream. 1 can (16 ounces) peas and carrots, drained, can be substituted for the frozen peas and carrots.