Garden Harvest Chicken Pie

• 1 each pie shell (9 inch)
• 1 tablespoon butter
• 1 medium onions sliced
• 2 tablespoons flour, all-purpose
• 2 tablespoons chicken broth granules
• 1/2 teaspoon thyme dried
• 1/4 teaspoon black pepper
• 113 cups milk, skim
• 2 cups potatoes cubed, cooked
• 2 cups chicken breasts cubed, cooked
• 3/4 cup green peas thawed
• 3/4 cup corn thawed
• 3/4 cup carrots thawed
• 1 tablespoon parsley leaves fresh, snipped

1. In 3-quart saucepan over medium heat, melt buttter.
2. Add onion, cook, stirring often until tender.
3. Combine flour, bouillon, thyme and pepper and stir into onion mixture.
4. Cook, stirring often, 1 minute.
5. Stir in milk gradually; cook and stir until mixture thickens.
6. Remove from heat and stir in potatoes, chicken, vegetables and parsley.
7. Spoon hot filling into prepared crust.
8. Cover with top crust, seal edges and cut slits into top crust to allow steam to escape during baking.
9. Bake at 375F (190C).
10. 45 minutes to 1 hour, or until filling begins to bubble and crust edges are brown.

pie shell, butter, onions, flour, chicken broth granules, thyme, black pepper, milk, potatoes, chicken breasts, green peas, corn thawed, carrots thawed, parsley

Taken from recipeland.com/recipe/v/garden-harvest-chicken-pie-42708 (may not work)