Debbie's Chicken Pot Pie

This was another recipe requested by a friend.  It's also been a great take-in meal and can be made ahead and frozen prior to baking.  I have yet to meet someone who doesn't like this pot pie version, but who wouldn't (butter, cream, pie crusts...)??!!  A green salad is a great complement to this dish.

6 Tab. butter
2 tsp. salt
1/2 tsp. thyme
6 tab. flour
1/2 tsp. pepper
1 1/2 c. chicken broth
1 1/2 c. cream
2 c. cooked chicken, cubed
1 large carrot, cooked & diced
1/2 c. cooked peas
1 double crust refrigerated pie shell
3-4 red potatoes, cubed & cooked

Cook butter, salt, thyme, flour and pepper until bubbly.  Remove from heat and add chicken broth and cream to sauce.  Heat to boiling, stirring constantly until thick.

Add cooked chicken and vegetables to sauce.  Pour into uncooked pastry shell.  Put second layer of pastry on top and finish like you would an apple pie.

Bake in a preheated 425* oven for 35-40 minutes (or longer if baking from frozen).