Chicken pot pie

1/3 cup butter
1/2 onion, chopped
1 clove garlic, minced
1 1/2 cup chicken broth
2/3 cup milk
1/3 cup flour
1/2 tsp salt
1/2 tsp pepper
2 1/2 cups cooked chicken, shredded or cubed
2 cups frozen vegtables
1/2 tsp marjoram
1/2 tsp thyme

1. Preheat oven to 425. Make pie crust. Keep cold until needed.
2. Melt butter over medium low heat and cook the onion and garlic until onion is translucent.
3. Add flour, salt and pepper. Blend well. Gradually wisk in milk and broth until smooth and bubbly. Remove from heat.
4. Add chicken and vegtables. Pour into pie crust. Top with remaining crust being sure to cut vent holes. Brush top of crust with milk and sprinkle sparingly with salt. Bake 30 to 40 minutes.

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