Chicken Pot Pie

1 pre-formed pie crust (bottom), and one of the frozen pie crusts that come rolled up (top)
1 lb chicken breast cut into cubes
1 cup chopped carrots
2 medium or 3 small potatoes, cubed
2 stalks celery, sliced
1/2 an onion, chopped
2 cubes chicken bullion
1/3 cup butter (=5 1/3 tablespoons)
1/3 cup flour
2/3 cups milk
shredded cheese (cheddar, or similar works well) - about a handful
pepper
celery flakes
marjoram
dill
parsley

Preheat oven to 425.

Add chicken, carrots, potatoes, celery, and bullion cubes to large pot, cover with water, bring to a boil and cook for 15 minutes. Turn off heat. Reserve 2 - 2 1/4 cups of the liquid, drain the chicken and veg. mixture and set aside.

In saucepan, cook onions in butter. Add flour and spices/seasonings. Add reserved broth and milk. Cook over lowish heat until thickened.

Put chicken and veg in pie crust, mixing in the cheese. Pour gravy on top and cover with top crust. seal and cut slits in the top.

Cook 30 - 35 minutes, then let cool for 10 minutes.

adapted from: http://allrecipes.com/recipe/chicken-pot-pie-ix/