Chicken Pot Pies

• 1 (10 oz.) pkg. frozen mixed vegetables
• 1/4 c. butter or margarine
• 1/2 c. chopped onion
• 1/3 c. flour
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. ground sage
• 3/4 c. milk
• 3 chicken bouillon cubes or 3 tsp. instant bouillon
• 2 c. water or broth
• 3 c. cubed, cooked chicken or turkey
• 1 (2 oz.) jar pimiento, drained (optional)
• 1/4 c. chopped fresh parsley
• pastry for double-crust pie

1. Cook frozen vegetables according to package directions; drain. In a saucepan, melt butter over medium heat; saute onion and mushrooms until tender.
2. Stir in flour, salt, pepper and sage. Combine milk, bouillon and water.
3. Slowly pour into saucepan, stirring constantly.
4. Cook and stir until mixture boils.
5. Reduce heat and simmer 2 minutes.
6. Stir in chicken, pimiento and parsley. Spoon into 6 individual casseroles.
7. Roll and cut pastry into circles 1 inch smaller than top of casseroles.
8. Place atop filling.
9. Bake at 425u0b0 for 12 to 15 minutes or until the crust is lightly browned.
10. Yields 6 servings.

frozen mixed vegetables, butter, onion, flour, salt, pepper, ground sage, milk, chicken bouillon, water, turkey, pimiento, fresh parsley, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320763 (may not work)