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1
In a large skillet melt butter over medium heat.
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2
Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
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3
Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
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4
Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
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5
To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
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6
Line the bottom of the pie plate with pastry.
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7
Add in the chicken or turkey mixture.
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8
Place the remaining pastry on top; seal and flute.
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9
Slice a couple of slits on top to allow steam to escape.
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10
Brush lightly with table cream or milk.
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11
Cover the edges loosley with foil.
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12
Place the pie plate on a baking sheet.
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13
Bake bottom-oven rack for 55-60 minutes or until golden brown.
