Chicken Pot Pie

Here it is.  The recipe I've perfected over the last year.  We usually eat the whole pan in less than two days.  However, I recommend doubling it for a 9x13 pan.  I use a 9" pie plate for just the two of us.

Chicken Pot Pie
5 T. canola oil
1/2 cup of flour
3/4 cup of milk
1 can of chicken broth
2 cups of frozen mixed vegetables (carrots, green beans, peas, and corn is what I use)
1/2 lb-1 lb of diced raw chicken (the amount you use depends on how chicken-y you like it)
1 t. each of salt and pepper
1 t. of poultry seasoning
1 sheet of pie pastry

Season the chicken with salt, pepper, and poultry seasoning.  Cook in a deep skillet in some olive oil.  Once cooked, remove chicken to a plate.  Add the canola oil to the pan and wait for it to heat.  Then add the flour and let it cook for about 2-3 minutes.  Whisk in the milk and chicken broth and let thicken.  Once it's thick, add the frozen vegetables and chicken.  Stir well.

Pour into a 9" pie pan and cover with pie pastry.  Slit the top and crimp the edges.

Bake at 450 degrees for 20 minutes.