Chicken Pot Pie

I will be sharing a series of 3 recipes that sweet young friend Rita masterfully cooked for my family not long ago. I have gotten her permission to share these gems. -- Cathy

CHICKEN POT PIE
Pastry for 2 crust 9" pie (can use Pillsbury refrigerated crusts)
4 Tbsp butter or margarine
4 Tbsp flour
1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
onion
1 cup chicken broth
1 cup half and half (or whole milk)
2 cups cooked chicken, cubed
2-3 medium potatoes, cooked and cubed
8 oz. frozen mixed peas and carrots, cooked.

Melt butter in large pan over medium low heat. Add onions and saute' until soft. Blend in flour, salt, pepper, and thyme. Cook over low heat until smooth and bubbly. Remove from heat. Stir in chicken broth and half and half. Return to heat. Bring to a boil, stirring constantly. Boil and stir one minute. Precook chicken, potatoes, and peas and carrots, all separately. Add the chicken, potatoes, and peas and carrots to the sauce. Stir. Put bottom pastry in pie plate. Add chicken mixture. Put on top crust, venting with knife. Seal and flute edges. Cover edge with foil. Bake at 425 for 20 minutes. Remove foil and bake another 15-25 minutes.

One word: YUMMO.