Chicken pot pie

This is a bit of a stretch for me. This IS my own personal recipe. I have no real measurements, like many things I cook. But I've decided to share, knowing that most of you will not make this. :)

You need:
Chicken, cooked your method of choice. Today, I browned then slow cooked in broth.
a bag of mixed veggies
butter
flour
onion
half and half or heavy cream
salt
pie crust (two)
monterey jack cheese
garlic
Melt the butter over low heat. Yes..that is a STICK of butter. add the chopped onion, about one medium.
Cook for a few minutes, stirring then add the mixed veggies.

cook the onions and mixed vegetables over low until the onions are translucent. Add some garlic... you can never have too much. Think of Emeril.

Cook stirring constantly for about two minutes then add flour. A good rule of thumb is flour equal to the amount of butter.
Add about 6 ounces of Monterey Jack cheese and stir until it is melted, then add the cooked chopped chicken.

Cook for a few minutes, until the flour loses that 'raw' smell. It shouldn't smell like playdough.
Stir in half and half, start with about half a cup and keep adding as the mixture thickens. You want it to be thick but not gloppy.

Pour into a pie crust, top with another, and bake for about 45 minutes at 350 degrees.