Ingredients:

Pastry for two-crust pie (1 crust for bottom of pie, 1 crust cut into strips for lattice top)

Roux

4 T butter

4 T flour

1 � tsp salt

� tsp freshly ground pepper

� tsp thyme

1 c chicken broth

1 cup heavy whipping cream

2 T cooking sherry

Filling:

2 - 2 � c cubed cooked chicken breasts

16 oz. pkg. frozen peas and pearl onions (OR � pkg. frozen peas and 1 small chopped onion)

2 large, fresh carrots, halved and sliced

2 - 3 small potatoes, quartered and sliced

Directions:

Parboil vegetables, drain, and set aside.

Melt butter in a large saucepan over low heat. Blend in flour, salt, pepper and thyme.

Cook over low heat until bubbly and then remove from heat. Add small amounts of chicken broth, stirring constantly until all has been added.

Stir in whipping cream and sherry and return to medium heat, stirring constantly until mixture boils. Boil and stir for one minute.

Stir in chicken and vegetables.

Place bottom crust into a 10 inch deep-dish pie plate and carefully pour in filling. Arrange strips for lattice top, trim and turn edge of bottom crust over strips. Seal and flute.

Cover edge with pastry shield or 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking.