Chicken Pot Pie from Jami

6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp thyme
6 Tbls flour
1/2 tsp pepper
1 1/2 cup chicken broth
1 1/2 cup heavy whipping cream
2 C. cooked, chopped chicken
1 large carrot, sliced and cooked
1/2 c. cooked peas
1 double crust pie shell
3-4 red potatoes, chopped and cooked

Cook butter, salt, thyme, flour, and pepper in a large pot until bubbly. Remove from heat and add chicken broth and cream to sauce. Heat to boiling over medium heat, stirring constantly, until thick. Remove from heat. Add cooked chicken and vegetables to sauce. Put one crust into a 9 or 10 inch pie plate (deep dish works best). Pour mix into a pastry shell (it will be heaping) and put the second crust on top. Cut top to vent. Bake in a 425 degree oven for 25-40 minutes.
Jami said, "We did this at our wards recipie demonstration night and it was REALLY good! She said it works great to double it and do it as a freezer meal as well. "