In a medium frying pan saute chopped chicken, onion and thyme until tender with no pink showing. Remove from heat. If needed drain any fat and set aside. In a large frying pan over low heat melt butter then add flour mixing this together slowly. Do not burn. After butter and flour are mixed slowly add one cup of milk stirring constantly. When mixed turn heat to the lowest setting. Add thawed mixed vegetables, onion powder and all-purpose seasoning, salt and pepper, stir, add soup, stir and add potatoes and stir. Remove from heat. Take chicken mixture and combine with rest of the ingredients in the large saucepan. Spray cooking oil on glass pie plate and place one of the pie crusts in the plate. Now pour chicken mixture into the pie plate, then top with remaining pie crust. Be sure to crimp your edges. Cut slits in the top pie crust to release the steam. Bake at 375 degrees for 1 hour and 15 minutes. Let rest for 5 minutes before cutting.
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|Serving Size: 1 Serving (417g)|
|Recipe Makes: 4|
|Calories from Fat: 149 (32%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 123.2mg||38 %|
|Sodium 757.4mg||26 %|
|Potassium 818mg||22 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 28.9g|
|Protein 45.8g||65 %|
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Calories per serving: 466
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