Hi Brig:-) This recipe is from the Betty Crocker's Cookbook published in 1971. I hope that Micha's or this recipe is the one you are looking for.

CHICKEN DINNER PIE

Pastry for 9-inch Two-crust Pie
2 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme
1/2 cup chicken broth
1/2 cup light cream (20%)
2 cups cubed cooked chicken or turkey
1 (1 pound) can peas and carrots, drained (or 1 (10 ounce package frozen peas and carrots, cooked and drained)
1 (8 ounce) can small whole onions, drained

Heat oven to 425 degrees F.

Prepare pastry except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remainder into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips, each 1/2 inch wide.

Melt butter in large saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in chicken and vegetables. Pour into pastry-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top. Trim; turn edge of bottom crust over strips. 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.

Servings: 6
Source: Betty Crocker Cookbook, 1971