1 container

(32 ounces)

1 package

(10 oz)

• Place chicken tenders in 3 quart sauce pan and cover with large container of broth. Bring to a boil and then turn down and simmer until chicken is cooked through, drain and set aside.
• While chicken is cooking, melt butter in large sauce pan. Sauté onions and celery until tender. When almost finished, sprinkle with salt and pepper and thyme, stir well to combine.
• Sprinkle flour over onion mixture and mix well, stirring constantly for about 1 minute to get ride of flour flavor.
• Gradually whisk in can of chicken broth until smooth then add half and half; let it come up to a bubble and thickens slightly.
• When thickened slightly, add peas and carrots, set aside.
• When chicken is cooled, shred into bite-size pieces and place in sauce mixture, blend well.
• Using a 2 quart baking dish, spray with cooking spray. Place pie crust in bottom of dish according to package directions.
• Pour chicken mixture into dish.
• Top pastry, seal edges and brush with beaten egg if desired.
• Bake for 30 - 40 minutes or until top is golden brown.