Chicken Pot Pie

Chicken Pot Pie
Servings: 6

3 TBSPN butter not margarine 3 TBSPN Flour
1/2 T Salt 1/4 T fresh thyme.... or dried
1/8 T fresh cracked Pepper 3/4 c Whipping cream
1 pk 10 oz frozen peas & carrot Pastry for 9" 2 crust pie
1/2 c white mushrooms 1 c Canned sm. Pearl onions
3/4 c Home made Chicken stock or unsalted canned broth
2 c Cooked chicken or turkey cut into 1 inch pieces

1. Heat butter in 3 qt. saucepan over low heat until melted. Stir in
flour, salt, thyme and pepper. Cook, stirring constantly, until mixture
is smooth and bubbly; remove from heat.

2. Stir in stock and whipping cream; heat to boiling, stirring
constantly. Boil 1 minute, then stir in chicken, peas and carrot,
mushrooms and onions.

3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and
top with top crust. Bake 35-45 minutes, or until golden brown.