Yield: 6 servings
|3 tablespoons||Reduced calorie margarine|
|¼ teaspoon||Dried thyme|
|¾ cup||Chicken broth|
|¾ cup||Whipping cream|
|2 cups||Cooked chicken or turkey cut into 1 inch pieces|
|1 pack||10 oz frozen peas & carrots|
|Pastry for 9" 2 crust pie|
|1 cup||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.