3 tb Reduced calorie margarine
3 tb Flour
1/2 ts Salt
1/4 ts Dried thyme
1/8 ts Pepper
3/4 c Chicken broth
3/4 c Whipping cream
2 c Cooked chicken or turkey
-cut into 1 inch pieces
1 pk 10 oz frozen peas & carrots
Pastry for 9″ 2 crust pie
1 c Canned small whole onions
1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir
in flour, salt, thyme and pepper. Cook, stirring constantly, until
mixture is smooth and bubbly; remove from heat.
2. Stir in broth and whipping cream; heat to boiling, stirring
constantly. Boil 1 minute, then stir in chicken, peas and carrots,
and onions.
3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture
and top with top crust. Bake 35-45 minutes, or until golden brown.
Yields
6 Servings