Heat oven to 425 degrees. Fit 1 pie crust into 9-inch pie pan.

Melt butter in large saucepan over low heat. Blend in flur, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in vegetable broh and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in "chicken" and vegetales.

Pour into pastry-lined pie pan. Place remaining pie crust across the top. Trim and turn edge of botom crust over top. Seal and flute. Cover edge with 2- to 3- inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes or until golden brown.