Chicken Pot Pies

• 1 (10 oz.) pkg. frozen mixed vegetables
• 1/2 c. chopped onion
• 1/4 c. butter or margarine
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. ground sage
• 1/8 tsp. pepper
• 2 c. water
• 3/4 c. milk
• 1 Tbsp. instant chicken bouillon granules
• 2 cans chunk white chicken or turkey
• parsley flakes to taste
• 1 pkg. All-Ready pie crust

1. Cook vegetables according to package directions.
2. Drain.
3. In saucepan, cook onion until tender but not brown.
4. Stir in flour, salt, sage and pepper.
5. Add water, milk and bouillon granules all at once.
6. Cook and stir until thick and bubbly.
7. Cook and stir 1 to 2 minutes more.
8. Stir in cooked vegetables, chicken or turkey and parsley flakes.
9. Heat until bubbly.
10. Pour mixture into 2-quart casserole dish.
11. Unwrap pie crust and cut into large pieces. Arrange on top of chicken mixture.
12. Bake at 450u0b0 for 10 to 15 minutes or until crust is golden brown.
13. Serves 6.
14. Bake on cookie sheet to avoid dripping in oven.

frozen mixed vegetables, onion, butter, flour, salt, ground sage, pepper, water, milk, instant chicken, turkey, parsley flakes, allready pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=303715 (may not work)