Chicken Pot Pie

OK so I found this recipe on www.food.com.  One of my favorite places to visit.  I have slightly modified it to fit my taste in pot pies.  Give it a try it is so good.  My family gobbled it up and wanted more.  Hope you like it too.   Thank you Food.com!
Chicken Dinner Pot Pie (Food.com recipe)
Ingredients:
pastry for a double-crust 9-inch pie
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground thyme
1 cup chicken broth
1 1/2 cup light cream or 1 1/2 cup heavy cream
3 cups cubed cooked chicken
1 (10 ounce) package frozen peas (I only used about 1/2 the package)
1 cup diced carrots, cooked and drained
optional** 1/2 diced potatoes, cooked and drained
1 can of sliced mushrooms


Directions:Prep Time: 30 minsTotal Time: 1 1/4 hr
1.   Heat oven to 425 degrees.
2.   Prepare pastry, cut top into lattice strips.
3.   ( I use just a regular pie top with slits cut in it. It's quicker).
4.   Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
5.   Cook, stirring until mixture is smooth and bubbly.
6.   Remove from heat.
7.   Stir in chicken broth and cream.
8.   Heat to boiling, stirring constantly.
9.   Boil and stir for one minute.
10. Stir in chicken and vegetables.
11. Pour into pastry lined pie pan.
12. Cover with lattice top or just rolled top, then add several slits in the top for steam to escape.
13. Cover edge with 2-3 inch strips of foil to prevent excessive browning.
14. Remove foil for the last 15 minutes of baking.
15. Bake for 35 to 40 or until crust is brown.

This recipe is one of those recipes that just reminds you of home.  It makes the house smell welcoming and I usually try to make a pie for dessert as well to go along with this recipe.  The last time I made this I also made my Granny's Blackberry Pie.  What a wonderful meal we had!  Watch for that recipe coming up next...