Chicken Pot Pie

Savory. Delicious. Make one for today, and one for the freezer, too! A great use of leftover chicken roast!

1/3 c. butter/margarine
1/3 c. flour
1 garlic clove, minced
1/2 c. diced onion
1 t. salt
1/4 t. pepper
1 bay leaf
1 sprig fresh thyme, crumbled
1 1/2 c. chicken broth
2/3 c. milk
2 c. chopped chicken.
1 1/2 c. vegetables, pre-cooked (I like corn, carrots, peas, potatoes - leftovers often...)

Melt the butter in a large saucepan. Add flour, garlic, salt, pepper, onion, bay leaf, and thyme. Slowly stir in broth and milk, simmer for about 5 - 10 minutes. Remove bay leaf (or leave it in if it doesn't bug you that someone may bite into it). Stir in the chicken and vegetables. Set aside.
Prepare pastry crust. Fill and cover and flute edges in a 9" pie plate. Freeze now, or, bake at 450, 15 minutes, reduce heat to 350, bake for 30 minutes. Let sit a bit before cutting and serving.
This one is very versatile, change up the seasonings, use beef and beef broth instead. Omit the pastry and place in a casserole with biscuits on top. Enjoy!