9" 2-crust pie pastry
2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 c. chicken broth
1/2 c. half & half
2 c. cubed, cooked turkey
1 (10 oz.) pkg. frozen peas & carrots, cooked & drained

Melt butter in large saucepan over low heat. Add flour, salt, pepper and thyme and cook, stirring until smooth and bubbly. Stir in chicken broth and half and half. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables.

Place bottom pastry in pie pan. Pour turkey into pastry lined pie dish. Put top pastry on pie and seal and flute edges. Cut top crust with knife to release steam while cooking. Cover edge with strips of aluminum foil. Bake at 425 degrees for 35 to 40 minutes, removing foil for the last 15 minutes.