3 tb Reduced calorie margarine

3 tb Flour

1/2 ts Salt

1/4 ts Dried thyme

1/8 ts Pepper

3/4 c Chicken broth

3/4 c Whipping cream

2 c Cooked chicken or turkey

cut into 1 inch pieces 1 pk 10 oz frozen peas & carrots

Pastry for 9" 2 crust pie 1 c Canned small whole onions

1. Heat margarine in 3 qt. saucepan over low heat until melted. Stir in

flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. 2. Stir in broth and whipping cream; heat to boiling, stirring constantly.

Boil 1 minute, then stir in chicken, peas and carrots, and onions. 3. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and

top with top crust. Bake 35 45 minutes, or until golden brown.