Chicken Pot Pie

Pastry for 9 inch, two-crust pie (deep dish if store bought)
2 Tbs butter
1 small onion, diced
4 Tbs flour
1/2-1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 c chicken / beef broth
1 c milk (really calls for cream)
2 c cooked cubed chicken / beef - (or do 1 1/2 c instead and...)
1 1/2 c frozen peas and carrots -    (and do 2 c instead)

Heat oven to 425.
Melt butter in medium saucepan over medium heat.  Cook onions.  Add flour and seasonings, stir.  Add broth and milk.  Heat to a boiling stirring constantly.  Boil and stir 1 minute.  Add chicken or beef and frozen veggies.  Cook a few minutes.

Pour into pie crust.  Cover with top pie crust.  Seal edges and cut slits to vent.
Staple 3 strips of 2" foil together long ways and wrap around edge of pie crust.  Cut out another piece to place lightly on the top of the pie.

Bake in the oven for 45 minutes.  Remove top foil and bake 5 more minutes.  Remove edge foil and bake 5 more minutes or until crust is browned and sauce is starting to bubble through the crust.