Chicken Pot Pie

6 Tbls. Butter

1 ½ tsp. Salt

½ tsp. Thyme

6 Tbls. Flour

½ tsp. Pepper

1 ½ c. chicken broth

1 ½ c. Heavy whipping cream

2 c. cooked cubed chicken

1 large carrot, sliced and cooked

½ c. cooked peas

1 double crust pie shell

3-4 red potatoes, chopped and cooked



Cook butter, salt, thyme, flour and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick,. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate. Pour mix into pastry shell and put the second curst on top. Cut top to vent. Bake in a 425 degree oven for 35-40 minutes. Let rest at about 10 minutes to let sauce thicken.