Instructions: Heat oven to 425 degrees. Prepare pastry, cut top into lattice strips. Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.

Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan.

Cover with lattice top. Cover edge with 2-3 inch strips of foil to prevent excessive browning. Remove foil for the last 15 minutes of baking. Bake for 35 to 40 or until crust is brown.

(9-inch two-crust pie)

2 1/4 cups flour
1/2 teaspoon salt
3/4 cup vegetable shortening
6-7 tablespoons cold water

Mix the flour and salt together in a bowl, add the shortening, and work it into the flour with a pastry blender, two knives, or your fingertips until the mixture resembles fresh bread crumbs (or small lima beans). Sprinkle on the water, a tablespoon at a time, stirring lightly with a fork after each addition, using enough water so that the dough holds together. (I usually use more than the recipe calls for.) Form the dough into a cake (or 2 if you are making a two-crust pie). Roll out the dough on a lightly floured surface (I highly recommend using a pie crust bag) until it is about 1/8 inch thick and 2 inches larger than your inverted pie pan. Transfer the dough to the pan, then trim and crimp the edges for an unbaked pie shell. Or if you are making a two-crust pie, roll out the top crust, place it over the filled bottom pie crust and then trim and crimp. Bake according to filling recipe.

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