Easy Chicken Pot Pie

The Best of Country Cooking
- Jeanne "Grammy"

INGREDIENTS

1 medium onion, chopped
2 tablespoons canola oil
½ cup all-purpose flour
1 teaspoon poultry seasoning
1 can (14 1/2 ounces) chicken broth
¾ cup milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables, thawed
1 sheet pie pastry

INSTRUCTIONS

In a large saucepan, sauté the onion in oil until tender. Stir in the flour and poultry seasoning until blended; gradually add the chicken broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and mixed vegetables.

Transfer to a greased 9-in. deep-dish pie plate. Top with pastry. Trim, seal and flute edges. Cut slits in pastry. Bake at 450° for 15-20 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings.