I made this the other night and it has been the best chicken pie I have made. It is nice and creamy inside and flaky outside. Yum! I took this recipe from Fix-It and Enjoy-It!

Chicken Pie

4 T. butter

4 T. flour

½ t. salt

¼ t. thyme

1 c. chicken broth

¾ c. milk

2 c. cooked chicken or turkey

2 c. assorted cooked vegetables (potatoes, corn, peas, etc.)

1 unbaked double pie crust (see recipe following)

1.       Melt butter in medium saucepan. Add flour, salt, and thyme. Cook until bubbly.

2.       Add broth and milk. Heat to boiling, stirring constantly. Boil 1 minute.

3.       Stir in chicken and vegetables. Pour into pie crust.

4.       Place dough over top. Flute edges. Prick top of dough.

5.       Bake at 425° for 35-40 minutes.

2-Crust Pie

2 c. flour

1 t. salt

2/3 c. plus T. butter

4-5 T. cold water (I seemed to need about twice this)

1.       In large mixing bowl, stir together flour and salt.

2.       Cut in butter with a pastry cutter till crumbly.

3.       Stir in water with a fork. Mix until dough holds together.

4.       Roll out half the dough on a lightly floured surface. Fold dough over rolling pin; transfer to pie pan. Gently fold into place. Cut off excess

5.       Roll out other half of dough. Fold over rolling pin and place on top of filled pie pan.