Chicken Pot Pie                                               Jan Peterson

3 medium carrots sliced                                  2 medium potatoes cubed

4 green onions sliced                                      2 Tbsp. butter              

¼ cup flour                                                      2 cups chicken broth

1 tsp. dried thyme                                            ½ tsp salt

½ tsp pepper                                                    2 cups cubed cooked chicken

1 cup frozen peas                                            1 - 4 ½ oz.  can sliced mushrooms, drained

Pastry for single crust pie – 9 inch

Place carrots, potatoes and onions in a large saucepan, cover with water.  Bring to a boil.  Reduce heat, cover and cook for 10-15 minutes or until tender.  Meanwhile in a small saucepan melt butter, stir in flour until smooth.  Gradually add broth, thyme, salt and pepper.  Bring to a boil, cook and stir for 2 minutes or until slightly thickened.  Drain vegetables and place in a large bowl, stir in the white sauce, chicken, peas, mushrooms.  Transfer to a greased 2 qt. round baking dish.  Place pastry over filling, trim, seal and flute edges.  Cut slits in top.  Bake at 375 for 25-30 minutes or until crust is golden brown and filling is bubbly