2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
2 c. leftover chicken or 1 chicken, cut up - boiled about 35 minutes
1/2 c. chicken broth
1/2 c. light cream
1 can peas and carrots or 1 pkg. frozen cooked and drained vegetables

Preheat oven to 425 degrees. Prepare pastry shells as directed. Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Add broth. Cook over low heat, stirring until mixture is smooth and bubbly. Stir in chicken, vegetables, boil one minute. Add cream. Pour into pastry shell. Cover with top shell. Cover edge with foil to prevent burning. Remove foil last 15 minutes of baking. Bake total time 35 to 40 minutes or until golden brown.