Chicken Pot Pie

Directions

Chicken: dice, season with first half of seasonning, brown, deglaze with stock, put aside, and preheat oven to 375F. Melt the butter in the pan and saute the garlic and onion in medium heat until the garlic turns light brown or the onion becomes translucent. Turn heat to med-low, mix flour and other half of the seasoning, and then add the butter to create a roux. SLOWLY add the milk and chicken stock together. If you get chunks of flour, then give up and try again. Keep the heat med-low or the roux will stick to the bottom of the pan. Mix in the rest of your veggies in the simmering gravy and stir regularly. When the veggies mostly cooked, incorporate the chicken. Prep the pie dish. If you're fancy, you can egg wash the crusts. I don't care, don't think it matters. Now throw everything in the dish, cover, cut little slits and put it in the oven. Wait ~25mins until crust is brown and let it sit for a while.

Final comments: The first slice is going to fall apart no matter what, just learn to live with it and the rest should hold fast once the pie cools a little more.