Chicken Pot Pie

Sorry for the not so great picture - don't let it deceive you though, this was delicious. I would have taken a picture before I cut into it because it was semi-pretty and would have been really pretty if #1 I had a round baking dish (I used a square) and #2 I was a little better at "fluting" edges.

- 3 med. carrots, sliced
- 2 med. red potatoes, cut in 1/2 in. pieces (I used 4, because I like potatoes)
- 1 med. turnip, peeled and cut into 1/2 in. pieces (OPTIONAL-I have made it with and without and think it tastes the same both ways)
- 1/4 c. butter, cubed
- 1/4 c. flour/cornstarch
- 2 c. chicken broth
- 1 t. dried thyme
- 1/2 t. salt
- 1/2 t. pepper
- 2 c. cubed cooked chicken
- 1 c. frozen peas, thawed (I only used about 1/3 c.)
- 1 jar (4.5 oz) sliced mushrooms, drained
- 4 green onions, sliced
- pastry for single-crust pie (9 in)

- Place carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth, thyme, salt and pepper. Bring to boil; cook and stir for 2 min. or until slightly thickened.
- Drain vegetables and place in a large bowl; stir in white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt.round baking dish.
- Place pastry over filling; trim, seal and flute edges. Cut slits in top. Bake at 375 degrees for 25-30 minutes or until the crust is golden brown and filling is bubbly.