Ingredients
2 tablespoons canola oil1 medium onion, chopped1/2 cup all-purpose flour1 teaspoon poultry seasoning1 can (14-1/2 ounces) chicken broth3/4 cup 2% milk3 cups cubed cooked chicken2 cups frozen mixed vegetables (about 10 ounces), thawed1 sheet refrigerated pie crust
Preparation
Preheat oven to 450°. In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and poultry seasoning until blended; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in chicken and vegetables.
Transfer to a greased 9-in. deep-dish pie plate; place crust over filling. Trim, seal and flute edges. Cut slits in crust. Bake 15-20 minutes or until crust is golden brown and filling is bubbly.
