2 c. chicken, cubed pastry for 9 inch piecrust
1/2 c. non-dairy creamer 2 T. margarine
2 T. flour 10 oz. frozen peas and carrots
1 tsp. salt 1 onion, diced
1/2 c. chicken broth
1/8 tsp. thyme 1/8 tsp. pepper
Preheat oven to 425F. Prepare pastry. Melt margarine, and saute onions
until golden. Blend in flour, salt, pepper and thyme. Cook over low heat for
1 minute. Remove from heat. Stir in chicken broth and non-dairy creamer.
Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and
vegetables. Pour into pastry-lined pan. Cover with pastry, and seal edges.
Bake 35-40 minutes or until golden brown.
