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Steps
1
Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate.
2
Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough.
3
In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat.
4
Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust.
5
Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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If cheese begins to stick to the rolling pin, dust the pin lightly with flour.
During the last 15 to 20 minutes of baking, the edges of the crust can be covered with strips of foil to prevent excessive browning, if necessary.
If you don’t have fresh thyme, substitute 1 1/2 teaspoons of dried thyme leaves.
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