📋 Instructions

1. 1Heat the oven — Preheat to 400°F (200°C) and set a rack in the lower third. Grease a 9-inch deep pie plate.
2. 2Soften the onion — Melt the butter in a large skillet over medium heat. Cook the onion 5 minutes until translucent and soft, not browned.
3. 3Build the roux — Sprinkle the flour and poultry seasoning over the onion and stir constantly for 1 minute until it smells toasted and no dry flour remains.
4. 4Thicken the sauce — Whisk in the broth and milk and simmer 3 to 4 minutes, stirring, until thick enough to coat the back of a spoon. Do not let it boil hard.
5. 5Fold in the filling — Stir in the chicken and frozen vegetables and cook 2 minutes until heated through. Taste and season with salt and pepper, then pour into the pie plate.
6. 6Top with pastry — Lay the puff pastry over the filling, trim to a 1-inch overhang, and crimp the edges. Cut four 1-inch vents in the center and brush with egg wash.
7. 7Bake until golden — Bake 28 to 32 minutes until the pastry is deep golden brown and the filling bubbles at the edges. The center should read 165°F (74°C) on an instant-read thermometer.
8. 8Rest and serve — Cool 10 minutes before slicing so the filling sets. Serve hot.