Chicken Pot Pie Or Turkey

• pastry for double crust pie or frozen pastry
• 1 (10 oz.) pkg. frozen peas and carrots
• 1/2 c. chopped onion
• 1/2 c. chopped mushrooms
• 1/4 c. margarine
• 1/3 c. plain flour
• 1/2 tsp. salt
• 1/2 tsp. sage or thyme
• 1/8 tsp. pepper
• 2 c. chicken broth
• 3/4 c. milk
• 3 c. cubed chicken or turkey
• 1/4 c. snipped parsley
• 1/4 c. chopped pimiento

1. Prepare pastry; set aside.
2. Cook peas and carrots according to package directions.
3. Drain.
4. In a saucepan, cook onions and mushrooms in margarine until tender.
5. Stir in flour, salt, spices and pepper.
6. Add broth and milk all at once.
7. Cook and stir until thickened and bubbly.
8. Stir in peas and carrots, chicken, parsley and pimiento; heat until bubbly.
9. Pour into a 12 x 7 1/2 x 2-inch baking dish.
10. Roll pastry into a 13 x 9-inch rectangle.
11. Place over chicken mixture, flute edges and cut slits in top.
12. Bake at 450u0b0 for 12 to 15 minutes or until golden brown.
13. Makes 6 servings (633 calories and 37 grams fat).

pastry, frozen peas, onion, mushrooms, margarine, flour, salt, sage, pepper, chicken broth, milk, chicken, parsley, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024636 (may not work)