2 or 3 chicken breasts chopped
2 tbsp butter or margarine
2 tbsp flour
1/2 tsp salt
1/8 tsp pepper
1 small carton heavy cream (1 cup)
1/8 tsp thyme
1/2 cup chicken broth
1 small bag frozen peas and carrots
1 tablespoon chopped onion
1 rolled pie crust
To prepare roux, melt butter in 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. Stir in chicken and vegetables.
Pour into casserole dish. Place thin strips of pastry across top. Cook at 400° in a preheated oven for 35-40 minutes until golden brown and bubbly.
Be sure to eat a healthy portion to build up strength for the archaeologist-comrade dance party.
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