Chicken Pot Pie

• 1 (15 oz.) pkg. (2 crusts) folded refrigerated unbaked pie crust
• 1 (10 oz.) pkg. frozen mixed vegetables
• 1/2 c. chopped onion
• 1/2 c. chopped fresh mushrooms
• 1/4 c. butter or margarine
• 1/3 c. all-purpose flour
• 3/4 tsp. dried sage, marjoram or thyme, crushed
• 1/2 tsp. salt
• 1/8 to 1/4 tsp. pepper
• 2 c. chicken broth
• 3/4 c. milk
• 3 c. cubed, cooked chicken or turkey (1 lb.)
• 1/4 c. snipped fresh parsley
• 1/4 c. chopped pimiento
• milk

1. Let refrigerated pie crusts stand at room temperature according to package directions. Cook frozen vegetables according to package directions; drain. In a medium saucepan, cook onion and mushrooms in hot butter or margarine until tender. Stir in the flour, herb, salt and pepper. Add broth and the 3/4 cup
2. milk all at once. Cook and stir until thickened and bubbly. Stir in the chicken or turkey, parsley, pimiento and vegetables; cook and stir until bubbly. Pour chicken mixture into six 10-ounce individual casseroles.

crust, frozen mixed vegetables, onion, fresh mushrooms, butter, allpurpose, sage, salt, pepper, chicken broth, milk, turkey, parsley, pimiento, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67503 (may not work)