Chicken Pot Pie

My absolute favorite comfort food.   There is really nothing like it.

6 Tbls. butter
1 1/2 tsp. salt
1/2 tsp. thyme
6 Tbls. flour
1/2 tsp. pepper
1 1/2 cups chicken broth
1 1/2 cups whipping cream
2 cups cooked, cubed or shredded chicken
2 large carrots
1 cup cooked peas
3-4 red potatoes
1 double crust pie shell

Cook butter, salt, thyme, flour and pepper in a large pot over medium heat until bubbly.  Remove from heat and add chicken broth and whipping cream to sauce.  Heat to boiling over medium heat, stirring constantly until thickened.  Remove from heat.  Add cooked chicken and vegetables to sauce.  Put one crust into a 9 or 10 inch pie plate (10 inch is better).  Pour mix into pie shell and put the second crust on top.  Cut slits in the top crust to vent.  Bake in a 425 degree oven for 35-40 minutes and let cool for 10 minutes.