|Source: Ann Moore, library director (2005)|
|Prep time: 10 minutes||Cooking time: 30 minutes||Total time: 40 minutes|
Preheat oven to 350 degrees.
In a 10 x 10 or 9 x 9 deep baking pan, layer onion, vegetables, then chicken. Top with soup broth and seasonings.
Roll out pastry with a rolling pin and flour until pastry is large enough to cover baking pan. Place on top of chicken and vegetables. Cut a vent in top of pastry.
Bake for 20-30 minutes, or until pastry is browned and liquid bubbles around the edges.