GF Chicken Pot Pie

Preheat the oven to 375 degrees. Heat a large pan over medium high heat. Add in the butter and allow it to melt. Mix in the onion and sauté for 2-3 mins. Add in the gluten free flour and poultry seasoning. Mix until combined and the mixture becomes thick and bubbly. Pour in the broth and milk. Stir until the mixture is smooth and creamy. Cook for a few minutes until the sauce becomes thick. Season with salt and pepper to taste. Turn off the heat then mix in the chicken and frozen vegetables until combined. Set the filling aside. Spray a pie dish with avocado oil spray & add the pot pie filling. Lay the puff pastry on top & crimp the edges with a fork. Cut 4 slits on top and bake for 40-45 mins until the crust is golden brown. Allow to cool before serving!