2 cups of frozen mixed vegetables, thawed (can use fresh vegetables but they must be half cooked)
3 cups of cubed cooked chicken
1 sheet refrigerated pie pastry
Directions
In a large saucepan, saute onion in oil until tender. Stir in flour and poultry seasoning until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and vegetables.
Transfer to a greased 9 inch deep dish pie plate. Top with pastry. Trim, seal and flute edges. Cut slits in pastry. Bake at 450 degrees F for 15-20 minutes or until crust is golden brown and filling is bubbly.
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