Chicken Pot Pie

This is so good!

3 tbsp butter or margarine
3 tbsp flour
1/2 tsp salt
1/4 tsp dried thyme (1 tsp fresh)
1/8 tsp pepper
3/4 C chicken broth
3/4 C whipping cream
2 C cooked chicken or turkey
1 10oz package frozen peas & carrots or 160z can drained
1 C frozen or canned small onions
pastry for 9 inch 2 crust pie

Heat butter in 3 quart 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. Stir in broth and whipping cream. Heat to boiling stirring constantly. Boil and stir one minute. Stir in chicken, peas and carrots, and onions.
Heat oven to 425 F. Prepare pastry. Roll 2/3 of pastry into 12 inch square, to fit 8x8 dish. Pour chicken mixture in pastry lined dish. Roll remaining pastry into 10x6 rectangle. Cut into 12 strips each 1/2 inch wide.
Place 7 strips across filling, arrange remaining strips to make lattice top. Trim, turn edge of bottom crust over strips. Seal and flute. Bake 35 to 40 minutes or until light brown.
Makes 6 servings.