Ingredients

1. 1 medium onion, chopped
2. 2 tablespoons canola oil
3. 1/2 cup all-purpose flour
4. 1 teaspoon poultry seasoning
5. 1 can (14-1/2 ounces) chicken broth
6. 3/4 cup 2% milk
7. 3 cups cubed cooked chicken
8. 2 cups frozen mixed vegetables, thawed
9. 1 sheet refrigerated pie pastry

Directions

1. 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.
2. 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.