Carolyn'S Chicken Pot Pie

• 1/2 c. (1 medium) onion, chopped
• 1/4 c. margarine/butter
• 1/2 c. all-purpose flour
• 1 Tbsp. instant chicken bouillon granules
• 1/2 tsp. poultry seasoning
• 1/8 tsp. pepper
• 2 c. milk
• 3 c. chopped chicken
• 1 Pillsbury pie crust
• 1 (10 oz.) pkg. frozen peas and carrots
• 1 (4 oz.) can sliced mushrooms
• 1/4 c. snipped parsley
• 1 egg, beaten
• 1 tsp. water

1. In a large saucepan, cook onion in butter until tender, but do not brown.
2. Stir in flour, bouillon granules, poultry seasoning and pepper.
3. Add milk at once.
4. Cook until thickened and bubbly. Stir while cooking.
5. Stir in chicken, peas, carrots, mushrooms and parsley.
6. Season with salt and pepper.
7. Turn hot filling into casserole dish.
8. Put pie crust on top.
9. Flute edges and cut slits in top of crust to let steam escape.
10. Combine egg and water; brush over top crust.
11. Place on baking sheet in oven at 450u0b0 for 15 to 20 minutes or until crust is golden brown.
12. Serves 6.

onion, margarine, allpurpose, instant chicken, poultry seasoning, pepper, milk, chicken, pie crust, frozen peas, mushrooms, parsley, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745126 (may not work)