Chicken Pot Pie

1/4 c. butter

1/4 c. flour

salt and pepper to taste

2 c. chicken broth

1/2 t. thyme

2 c. cooked chicken, cut into bite size pieces

1 (15oz) package frozen mixed vegetables

1 refrigerated pie crust


Melt butter in sauce pan over med low heat, add flour, salt and pepper and blend cooking until flour starts to brown a bit. Gradually stir in chicken broth and bring to a moderate boil.  Add thyme, vegetables and chicken to gravy and mix well.  Pour into a deep dish pie plate or a casserole pan and cover with the refrigerated pie crust, cutting slits to vent steam  Bake at 400 for 50-60 minutes or until crust is golden brown.