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CHICKEN POT PIE
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| CHICKEN POT PIE Pastry for 9-inch pie crust | |
| 2 c. | chicken, cubed |
| 1/2 cup | chicken broth |
| 1/2 cup | non-dairy creamer |
| 2 tablespoons | butter |
| 1 | onion, chopped |
| 2 tablespoons | flour |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 1/4 teaspoon | thyme |
| 10 oz. | frozen peas |
| carrots | |
Preheat oven to 425°F.
Line pie pan with pastry and refrigerate until ready.
Melt butter, and saute onions until golden.
Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.
Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.
Pour into pastry-lined pan. Cover with pastry top, and seal edges.
Bake 35-40 minutes or until golden brown.
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