Chicken Dinner Pie

• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. thyme
• cubed potatoes
• 1/2 c. chicken broth
• 1/2 c. light cream (20%) evaporated
• 2 c. cubed cooked chicken or turkey
• 1 can peas or carrots, drained (10 oz. or 1 lb.)
• 1 (8 oz.) can small white onions

1. Heat oven to 425u0b0.
2. Prepare pastry as directed, except roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan.
3. Roll remainder into rectangle about 10 x 6-inch.
4. Cut rectangle into 12 strips, each 1/2-inch wide.
5. Melt butter in large saucepan over low heat.
6. Blend in flour, salt, pepper and thyme.
7. Cook over low heat, stirring until mixture is smooth and bubbly.
8. Remove from heat. Stir in chicken broth and cream.
9. Heat to boiling, stirring constantly.
10. Boil and stir 1 minute.
11. Stir in chicken and vegetables.
12. Pour into pastry-lined pie pan.
13. Make lattice top using pastry strips.
14. Trim:
15. turn edges of bottom crust over strips.
16. Seal and flute.
17. Cover edge with 2 to 3 inches of aluminum foil to prevent excessive browning.
18. Remove foil last 15 minutes of baking.
19. Bake 35 to 40 minutes or until golden brown.

butter, flour, salt, pepper, thyme, potatoes, chicken broth, light cream, chicken, peas, white onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39144 (may not work)