Christine'S Chicken Pot Pie - cooking recipe

Ingredients

1 double crust pie crust (homemade or store bought)
2 cups cooked chicken, cut into bite size pieces
1 large onion, chopped
2 garlic cloves, minced
16 ounces frozen mixed vegetables
20 ounces cream of chicken soup
1/2 cup chicken broth (more may be needed)
1/2 - 1 cup milk
2 tablespoons flour
1/8 - 1/4 teaspoon dried rubbed sage
1/4 - 1/2 teaspoon dried thyme
1/4 - 1/2 dried parsley
1/8 - 1/4 teaspoon poultry seasoning
1/4 - 1/2 teaspoon salt
1/8 - 1/4 teaspoon pepper
3 tablespoons butter or 3 tablespoons margarine

Preparation

Melt butter in skillet over medium-low heat. Saute onions until translucent. When translucent add in garlic cloves. At this point you may need to add a little chicken broth to keep from sticking. Once the garlic has cooked a few minutes sprinkle with the flour. Continue cooking while stirring for a few minutes. Then add more chicken broth till you have a smooth paste. Then add in the two cans of chicken soup continuing to stir. You may need to add more chicken broth. At this point season the sauce with as much of each seasoning as desired. Making sure to rub the seasoning's between your fingers while seasoning the sauce. Stir to mix. Remove from heat.
Add the mixed vegetables and chicken stirring until combined. Add milk to thin until filling is back to sauce consistency.
Line a greased pie plate with one of the pie crust. Pour the filling into the crust. With the remaining crust cut into strips and line pie plate to resemble lattace.
Heat oven to 425 and bake for 35 - 40 minutes. Remove from oven and allow to rest 15 minutes before cutting.