Chicken Dinner Pot Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• pastry for a double-crust 9-inch pie
• 2 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon ground thyme
• 1/2 cup chicken broth
• 3/4 cup light cream or 3/4 cup heavy cream
• 2 cups cubed cooked chicken
• 1 (10 ounce) package frozen peas and carrots, cooked and drained (i have started using about 1/2 a package)

Recipe

• 1 heat oven to 425 degrees.
• 2 prepare pastry, cut top into lattice strips.
• 3 (i use just a regular pie top with slits cut in it. it's quicker).
• 4 melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
• 5 cook, stirring until mixture is smooth and bubbly.
• 6 remove from heat.
• 7 stir in chicken broth and cream.
• 8 heat to boiling, stirring constantly.
• 9 boil and stir for one minute.
• 10 stir in chicken and vegetables.
• 11 pour into pastry lined pie pan.
• 12 cover with lattice top.
• 13 cover edge with 2-3 inch strips of foil to prevent excessive browning.
• 14 remove foil for the last 15 minutes of baking.
• 15 bake for 35 to 40 or until crust is brown.