SAVORY CHICKEN POT PIE

Preheat oven to 425 degrees In a saucepan, combine chicken, carrots, peas, and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour and seasoning. Slowly stir in chicken broth from chicken/vegetable mixture above and milk. Simmer over medium-low heat until thick. Season more if needed. Combine the chicken & vegetable mixture with the sauce and add cooked potato. Spoon into the bottom of remekin's or pie pan. Cover pie crust or spoon bisquick mix onto the top of the chicken & vegetable mixture. Sprinkle pastry with Great Lakes Garlic & Herb seasoning. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. If using remekins, place on baking sheet. Cool for 10 minutes before serving.