Chicken Pot Pie

Chicken Pot Pie 

¼ cup butter                   

1 cup sliced carrots

¼ cup chopped celery                        

1 cup chopped onion

1 can cream of chicken soup (or make your own sauce with broth )        

½ tsp. thyme              

1/8 tsp. pepper                                   

2 cups cut up cooked chicken            

1 Tb. flour

1 cup peas     

           

Sauté vegetables in butter. Add soup and spices and simmer till veggies are tender. Add chicken, peas and flour. Stir. Put into unbaked pie shell. Add top crust.

Bake at 350* until golden brown.

(Freezes well but must be thawed to bake.)

Any leftover filling can be thinned with milk or cream and served as -a-la-king.