Directions

Preheat oven to 425°

1. In large pan melt butter, add veggies, then salt & pepper to taste.  
2. Sauté until soft, add garlic, cook for 2 minutes
3. Add flour and sauté for a few minutes to get raw taste from flour
4. Add thyme & bay leaves
5. Slowly add the half n half and milk, stirring frequently
6. Remove the thyme sprigs & bay leaves
7. Stir in the chicken broth, continue stirring until smooth and a little thickened. 
8. Remove from heat, stir in chicken and allow to cool. 
9. Place crust in pie plate, crimp edges, prick with a fork in several places, line with aluminum foil, add pie weights and bake for 20 minutes. 
10. Remove foil & weights, pour filling into crust, add top crust, make slits in top to vent. 
11. Bake for 30-35 minutes.