8 med. sized chicken thighs
2 tbsp. butter
1 sm. onion
1 sm. rutabaga
1 lg. potato
1 lg. carrot
2 chicken bouillon cubes
1 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 (9 oz.) pkg. frozen cut green beans
1 c. half and half or milk
1/4 c. flour
1/2 (17 oz.) frozen pastry or you can make your own

Remove skin and bones from chicken meat. Cut chicken into bite sized pieces. Dice onions. Peel and cut rutabaga and potato into 1/2" pieces. Slice carrot. Prepare pastry or homemade pie crust.

In 12" skillet, over medium high heat, cook chicken in butter, stirring frequently until tender. Remove chicken to plate with slotted spoon.

In drippings, cook onion until tender. Add rutabaga, potato, carrot, bouillon, salt, thyme, pepper and 1 cup water; heat to boiling. Reduce to low; cover and simmer 20 minutes or until vegetables are tender. Add green beans, stir until separated.

In small bowl, mix half and half and flour until smooth. Stir into simmering liquid in skillet. Over medium heat, cook, stirring until mixture thickens. Stir in chicken and pour into 9 1/2" x 1 1/2" deep pie plate.

Preheat oven to 400 degrees. Roll pastry on floured surface and with sharp knife cut pastry lengthwise into 1/2" strips. Place 6 strips about 3/4" apart across pie. Place 6 more strips crosswise, lattice-style over pie. Press all ends to edge of pie plate to seal. Brush lightly with water. Twist remaining strips and press onto edge of pie plate for a decorative rim. Bake 30 minutes until filling is hot and bubbly. About 6 servings.