CHICKEN POT PIE

1 whole chicken,cooked and	1 lrg. onion, coarsely chopped
deboned, cut in lrg. chunks	summer savory & parsley
3 med. potatoes, cooked,	salt and pepper
peeled and cut in chunks	flour
1/2 c. celery, coarsely chpd.	broth from chicken
1 C. froz. peas	double crust pie dough

2 T. minced garlic

Saute onion, garlic and celery, until barely tender crisp in butter. Sprinkle flour over & mix in. Add some skimmed broth and heat to boiling. Cook, adding more flour or broth to make right consistency-slightly more runny than a fruit pie filling. Add seasoning to taste and then the potatoes and peas. Fold in chicken. Place in a pie-crust lined dish and add top crust, sealing well and cutting vents in top. Bake at 400 degrees until crust is nicely browned.

Note-- froz. peas will be tender-crisp when pie is done. thaw before adding if desired.