Chicken dinner pot pie

Chicken second courses

pastry for a double-crust 9-inch pie 2 tablespoons butter 2 tablespoons flour 1 teaspoon salt ⅛ teaspoon pepper ⅛ teaspoon ground thyme ½ cup chicken broth ¾ cup light cream or ¾ cup heavy cream 2 cups cubed cooked chicken 1 (10 ounce) package frozen peas and carrots, cooked and drained (I have started using about ½ a package)