1
In a small saucepan, bring 1 cup of chicken broth to a gentle boil. Add carrots and thyme sprigs; boil 5 minutes. Drain, reserving the liquid; discard thyme sprigs.
2
Using the same saucepan, bring water to a boil and cook the beans, just under a minute; drain, rinse and add to the carrots.
3
Boil onions for 7 minutes or until tender. Rinse under cold water and set aside.
4
Melt the butter in a small saucepan. Add flor and whisk over medium heat. Whisk in cream. Add reserved carrot liquid and the remaining stock. Whisk until thickened, 3 to 4 minutes. Add dried chopped thyme and parsley; season to taste with salt and pepper, cover and set aside.
5
Lightly flour a 1 1/2 quart round casserole dish. Line with the beans, carrots, onion and chicken; pour in the sauce.
6
Preheat oven to 475 degrees. Brush pastry sheet with the egg-water mixture; place pastry over top, draping down the sides and presseing to seal or crimp. Trim any excess pastry, to a clean edge. (Place the pie in the freezer for 20 minutes to keep pie from leaking.) Bake pie 15 minutes or until the pastry is lightly browned.
