MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Pot Pie #2
 Categories: Main dish, Chicken
      Yield: 6 servings
 
      1    Pastry for a 2-crust 9"
           -pie
      2 tb Butter
      2 tb Flour
      1 ts Salt; +1/8 ts, divided
    1/8 ts Pepper
    1/8 ts Thyme
    1/2 c  Chicken broth (easy method
           -boullion cube in 1/2 cup
           -hot water)
    1/2 c  Light cream (I use half and
           -half, I bet you can use
           -milk though)
      2 c  Cubed chicken
      1 lb Can peas and carrots;
           -drained -OR-
     10 oz Pkg frozen peas and carrots;
           -cooked and drained
 
  Heat oven to 425°F. Roll 2/3 of pastry for bottom crust and fit
  into 9" pie pan. Roll remainder into a 10x6" rectangle and cut into
  twelve 1/2" strips. Melt the butter in a large saucepan over low
  heat. Blend in flour, salt, pepper, and 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 and stir one minute. Stir in chicken and vegetables. Pour into
  pastry lined pan. Place 7 strips of pastry across filling; arrange
  remaining strips crisscross to make a lattice top. Trim. Turn edge
  of bottom crust over strips. Seal and flute. Cover edge with 2 to
  3" strip of foil to prevent excessive browning; remove foil last
  15 minutes of baking. Bake 35 to 40 minutes or until golden brown.
  
  You can actually put anything you want in this pie!
  
  From: Suzze Tiernan
 
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