Chicken Pot Pie

This recipe is not light and not vegetarian, but it is one of my husband's favorites.

2 c cooked chopped chicken
1/2 c chopped onion
1/2 c chopped potatoes
1/3 c chopped carrots
1/3 c chopped celery
1/3 c peas
1 stick butter
1/2 c flour
2 cloves garlic, minced
1 can chicken broth
2/3 c milk
1 Pillsbury pie crust, thawed

1. Melt butter and cook onions and garlic until tender
2. Add flour and stir rapidly until a thick sauce forms.
3. Add chicken broth and milk, bring to bubbling and cook 1 min.
4. Add vegetables and chicken and pour into greased pie dish.
5. Top with pie crust (make slits in pie crust for venting)
6. Bake at 400 for 20 minutes, until crust is browned and filling is bubbly.