Easy Chicken Or Turkey Pot Pie

• 1 medium carrot, peeled and sliced
• 1 stalk celery, chopped
• 1 medium onion, finely chopped
• 1/2 - 3/4 teaspoon dried thyme
• 1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
• 1 tablespoon fresh minced garlic
• 1 teaspoon ground black pepper
• 3 -4 tablespoons butter or 3 -4 tablespoons margarine
• 2 1/2 cups cubed cooked chicken (or turkey)
• 1 tablespoon all-purpose flour
• 1 teaspoon all-purpose flour
• 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
• 1 1/2 cups frozen cut green beans, cooked and drained
• salt (to taste) (optional)
• 1 (9 inch) pastry for double-crust deep dish pie

1. In a large skillet melt butter over medium heat.
2. Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
3. Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
4. Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
5. To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
6. Line the bottom of the pie plate with pastry.
7. Add in the chicken or turkey mixture.
8. Place the remaining pastry on top; seal and flute.
9. Slice a couple of slits on top to allow steam to escape.
10. Brush lightly with table cream or milk.
11. Cover the edges loosley with foil.
12. Place the pie plate on a baking sheet.
13. Bake bottom-oven rack for 55-60 minutes or until golden brown.

carrot, celery, onion, thyme, mushrooms, garlic, ground black pepper, butter, chicken, flour, flour, condensed golden mushroom soup, green beans, salt, pastry

Taken from www.food.com/recipe/easy-chicken-or-turkey-pot-pie-260585 (may not work)