Sauté in saucepan until tender:
1 medium onion (diced)
2 Tbs. oil
Add and stir until smooth (I added a bit of chicken stock to help the process):
1 tsp poultry seasoning
2 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 c flour
Add the rest of the chicken stock (total chicken stock = one 14.5 oz can) and 3/4 c milk.
Bring to boil, reduce heat and cook two minutes until thickened
3-4 c leftover chicken (cubed)
package of frozen veggies (thawed)
I actually added the frozen veggies as well as leftover
baby potatoes and broccoli.
Pour in pie pan and cover with refrigerated pie shell.
Seal edges to pie pan and cut slits in shell.
Bake 15-20 minutes until golden brown and filling is bubbly.
(Put foil underneath as it may bubble over.)
Great with a side salad!