Chicken Dinner Pie
|Two crust pastry||1|
|Ground thyme||1⁄8 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Canned peas and carrots/1 package of 10 ounce frozen peas and carrots, cooked and drained||1 Pound, drained (1 Can)|
|Canned small whole onions||8 Ounce, drained (1 Can)|
Heat oven to 425°.
Roll out 2/3 of the pastry 1/8" thick.
Fit into 9" pie pan.
Trim pastry, leaving 1" edge.
Roll out remaining pastry 1/8" thick into rectangle, about 10x6"; cut into 12 strips, 1/2" wide.
Melt butter over low heat.
Blend in flour, salt, pepper, thyme.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in chicken broth and cream.
Heat to boiling, stirring constantly.
Boil 1 min.
Stir in chicken and vegetables.
Pour into pastry-lined pie pan.
Place 7 strips of pastry across filling; arrange remaining strips crisscross fashion to make a lattice-type top.
Trim; turn edge of bottom crust over strips.
Seal and flute.
Bake 35 to 40 min., or until nicely browned.