Chicken Pot Pie (In the crust)

 

Chicken Pot Pie (In the crust)

2 pie crusts (one top/ one bottom)   2 1/2 c. cubed cooked chicken or turkey   3 tabs. Flour or other thickening    1 c. sliced carrots   ½ C onion chopped   1 c. sliced celery   1 c par cooked or frozen mixed vegetables   1/2 tsp thyme leaves crushed   1/4 tsp pepper   2 tsp salt   2 cloves chopped garlic    1/4 c butter   2 cups milk

In saucepan cook carrots, onion, celery and thyme with butter until tender Stir in flour After the flour is well mixed add milk stirring constantly until thickened. Add chicken and vegetables Place in pie crust.  Top with second pie crust and flute the crusts together Bake 350 for 45 min. Or untilcrust is completely golden brown across the top and the filling is bubbling on the sides   Cool 15 minutes before cutting