2 c. cooked, cubed chicken breast
2 c. cooked, cubed potatoes
1 1/2 c. frozen peas and carrots, thawed
3/4 c. frozen corn, thawed
1 med. onion, thinly sliced
1 1/3 c. skim milk
1 tbsp. shortening
2 tbsp. plus 1 tsp. flour
2 tbsp. instant chicken bouillon granules
1 tbsp. snipped fresh parsley or 1 tsp. dried parsley
1/2 tsp. dried thyme
1/4 tsp. pepper

Prepare double pie crust. In 3 quart saucepan over medium heat, melt shortening. Add onion; cook, stirring often, until tender. Combine flour, bouillon granules, thyme, and pepper. Stir into onion mixture. Cook, stirring 1 minute. Stir in milk; gradually. Cook and stir until thickened. Remove from heat; stir in chicken, vegetables, and parsley. Spoon hot filling into unbaked pie shell. Cover with 2nd crust. Poke holes with fork or slit with knife. Bake at 375 degrees for 35 to 45 minutes. Serves 8.