Chicken pot pie

 3 small/medium sized potatoes sliced or cubed - boil drain and set aside 

Cook chicken 1.78lbs cubed

Put chicken aside. Use oil to cook onion (about 2 small onions) and 3-4 garlic cloves

Stir in 1 cup flour. If getting thick, thin up with chicken broth. Total 4 cups. Add 1.5 cup milk or 0.75 cream

Herb and garlic seasoning or salt pepper thyme

Add chicken, potatoes and frozen mixed veggies (2-3 cups)  cook until all veggies are soft. Add water if needed to reduce thickness

425 F, prebake lower pie crust (with weight on it) for 8 mins and then put in filling, cover with top crust. Seal edges, flute and cut slits. Bake 30 mins or until crust golden brown. 

Let it cool before eating