1 recipe double crust pie pastry 2 tablespoons butter 1 cup sliced mushrooms 1 clove garlic, minced 2 tablespoons cornstarch 1 1/2 cups milk 2 1/2 cups cooked diced chicken 2 cups fresh or frozen peas, cooked 1 to 2 tablespoons diced pimiento 1/2 teaspoon dried leaf thyme, crumbled 1 teaspoon salt 1/4 teaspoon pepper

Preparation

Prepare pastry and line pie plate with half of the dough. In a skillet, melt butter over medium low heat. Add mushrooms and garlic. Sauté until lightly browned. In a saucepan, stir cornstarch and milk until smooth. Mix in the mushrooms, garlic, and the pan drippings from skillet. Bring to a boil over medium heat, stirring constantly, and continue to boil for 1 minute. Stir in chicken, peas, pimiento, thyme, salt, and pepper. Pour into the prepared pastry-lined pie plate. Roll out remaining dough and carefully place on top of pie. Seal and flute edge. Cut several slits in top. Bake at 375° for 35 minutes, or until golden brown.