Chicken Pot Pie With Cornbread Crust

• 1 - 10 ounce package frozen peas and carrots
• 1/2 cup chopped onion
• 1/2 cup chopped fresh mushrooms, canned works just as well
• 1/4 cup margarine or butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage, marjoram, or thyme, crushed
• 1/8 teaspoon pepper
• 2 cups chicken broth
• 3/4 cup milk
• 3 cups cubed cooked chicken or turkey
• 1/4 cup snipped parsley
• 1/4 cup chopped pimiento, optional
• 1 - 7 1/2 ounce package corn muffin mix

1. Cook peas and carrots according to package directions: drain. In a saucepan cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, sage, marjoram, or thyme, and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley and pimiento. Heat until bubbly. Pour chicken mixture into 6 round 10 ounce casseroles, or use a 12x7 1/2 x 2-inch baking dish. Mix corn muffin mix according to package. Spoon mixture atop the casserole. Bake in a 450 degrees oven for 12 - 15 minutes or until muffin appears done.

carrots, onion, fresh mushrooms, margarine, flour, salt, sage, pepper, chicken broth, milk, chicken, parsley, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113147 (may not work)