How to make it

  • Preheat oven 425. Place cookie sheet in oven to preheat.
  • In a medium saucepan, combine butter, flour and thyme. Cook over low heat until thick and bubbly. Gradually add chicken broth and half and half, stir mixture until mixture begins to thicken. Stir in chicken, peas and carrots. Pour mixture into pie shell, top with crust and cut slits in the top of the crust and crimp edges.
  • Bake 30-35 minutes or until crust is brown and broth is bubbly.

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