Pastry for 2 (9 inch) pie crusts
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 c. chicken broth
1/2 c. light cream
2 c. cubed chicken or turkey
Frozen peas and carrots
1/8 tsp. thyme

Heat oven to 425 degrees. Prepare pastry. Melt butter in large sauce pan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbling. Remove from heat. Stir in chicken and vegetables. Fill pie shell with mixture. Top crust may be lattice or sheet pastry. Cover edges with tin foil to prevent excess browning. Remove foil for last 15 minutes of baking. Bake 35 to 40 minutes or until golden brown.