Britt's Chicken Pot Pie

9x13 pan
mom's pie crust or 1 puff pastry

Sauce:
1/2 stick butter
1/3 c. flour
2 T. chicken base
2 c. chicken stock
2 c. milk
thyme
pinch nutmeg
garlic powder
salt and pepper
parsley

Filling:
Peas
onion
carrotts
2-3 med potatoes
corn
green beans
4 boneless chicken breast
all cooked and diced

In sauce pan saute onions until soft. take out in same pan add 1/4 c. butter and 1/3 c. flour. cook about 3-5 min. remove from heat and whisk in stock and milk. once thick, add spices. fold in veggies and chicken. place in pan with pastry on top. or mom's pie shell on bottom and top. brush top with milk glaze and sprinkle with parm cheese. slice holes in top.

Bake at 425 for about 40 min.