Chicken Pot Pie

An easy, make-ahead, all-in-one supper. I use ready-made crusts.

• 2 1/2 cups cooked chicken (I poach a couple of boneless chicken breasts, then saute with the onions and garlic, but any will do.)
  
• 1 cup sliced carrots
• 2 cups green peas
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 1/2 cup diced onion
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1 teaspoon thyme leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• double pastry pie crust, deep dish

Cook peas and carrots until tender. Melt butter in skillet, saute onions and garlic until tender. Stir corn starch into milk until smooth, cook over medium heat until boiling, stirring constantly. Boil for one minute. Remove from heat, mix in thyme, salt and pepper In mixing bowl, combine chicken, peas, carrots, onions and milk mixture. Pour into pie crust, top with other crust and seal. Cut four slits in top crust. Bake on cokie sheet for 35 minutes at 375 degrees.