chicken pot pie

A few people have asked me for my chicken pot pie recipe in the last few days, so here it is. I modified Ina Garden's recipe to make it easier.

Chicken Pot Pie

1 rotisserie chicken, deboned
1 package Pillsbury pie crusts
4-6 small potatoes, cooked and diced
5 cups chicken stock
2 chicken bullion cubes
1 chopped onion
2 cloves chopped garlic
3 chopped celery stalks
1 stick butter
3/4 cup flour
2 bay leaves
1 1/2 t sage
1 1/2  t thyme
1 1/2 t salt
1/2 t pepper
1 T parsley
2 bay leaves
2 cups frozen mixed veggies (I use carrots, peas, corn, and beans)

Sauté the onion, garlic, and celery in the butter for 10 minutes or until onion is translucent. Add flour and stir together. Cook for 1 minute. Add the stock and mix thoroughly. When simmering, add bullion and dissolve. Add seasonings and cook 5 minutes. Then add chicken, potatoes, and veggies and bring to a boil. Cook until thickened. Ladle into individual ramekens or into two deep pie tins. Top with pie crust, cut to size. Bake at 375 for 30 minutes or until crust is done. Bake on a cookie sheet in the oven so that if they drip you don't have to clean your whole oven.