Chicken Or Ham Pot Pie

• 3 c. cubed cooked chicken or ham
• 2 c. water
• 2/3 c. milk
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. butter or margarine
• 1/4 c. snipped parsley
• 1/2 c. chopped onion
• 1/2 c. chopped mushrooms (optional)
• pastry for double crust pie
• 1/4 tsp. ground sage
• 1/3 c. flour
• 1 (10 oz.) pkg. frozen peas and carrots
• 1/4 c. chopped pimento
• 1 Tbsp. instant chicken or bouillon granules

1. Cook peas and carrots per package directions; drain.
2. In a saucepan, saute onions and stir in flour, salt, sage and pepper; add water, milk and granules all at once.
3. Cook until thick and bubbly, then cook and stir 2 minutes more.
4. Stir in drained peas and carrots, chicken or ham, parsley and pimento; heat until bubbly.
5. Turn mixture into a 12 x 7 x 2-inch baking dish.
6. Place pastry over the dish; cut slits in top and bake at 450u0b0 for 10 to 12 minutes or until top is golden brown.

chicken, water, milk, salt, pepper, butter, parsley, onion, mushrooms, pastry, ground sage, flour, frozen peas, pimento, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405202 (may not work)