Chicken Pot Pie

• 6 Tablespoons Butter
• 18 teaspoons Thyme
• 1/4 teaspoons Pepper
• 6 Tablespoons All-purpose Flour
• 1- 1/2 cup Chicken Broth
• 1- 1/2 cup Half-and-half
• 2 cups Cooked, Then Cubed Chicken
• 1 whole Carrot, Diced And Cooked
• 1/2 cups Peas Cooked
• 6 whole New Potates, Cooked And Cubed
• 1 box Double Crust Pastry Shell (or Make Your Own!)

1. Cook butter, thyme, flour, pepper (add salt to taste) on low heat until bubbly.
2. Remove from heat and add chicken broth and cream.
3. Heat to boiling, stirring constantly till thick.
4. Fold together sauce with chicken and vegetables.
5. Pour into uncooked pastry shell.
6. (can mound high in shell,) Put pastry shell on top and vent like you would an apple pie.
7. Bake in preheated oven @425 for 30 minutes.

butter, thyme, pepper, allpurpose, chicken broth, chicken, carrot, new potates, pastry shell

Taken from tastykitchen.com/recipes/main-courses/chicken-pot-pie/ (may not work)