1 pound can salmon

¼ cup butter or margarine

¼ cup flour

½ teaspoon thyme

¼ teaspoon pepper

2 cups salmon liquid and milk

1 can (4 ounces) chopped mushrooms, drained

1 tablespoon chopped parsley

1½ cups cooked, drained, chopped broccoli

1 cup pastry mix

Drain salmon, reserving liquid. Break salmon into large pieces. Melt butter; blend in flour and seasonings. Add salmon liquid gradually and cook until thick and smooth, stirring constantly. Add mushrooms, parsley, and salmon. Spread broccoli in a 9-inch pie pan. Pour salmon mixture over broccoli. Prepare pastry mix as directed. Roll dough to form a 10-inch circle. Place dough over salmon mixture. Double edge of pastry over and pinch with fingers to make an upright rim. Cut top to allow steam to escape. Bake in a hot oven, 425°F., for 20 to 25 minutes or until brown. Serves 6.