Chicken Pot Pie

• 1 can biscuits or 1 Pillsbury All-Ready pie crust
• 1 (10 oz.) pkg. frozen peas and carrots
• 1/2 c. chopped onion
• 1/2 c. chopped fresh mushrooms
• 1/4 c. butter
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. poultry seasoning
• 1/8 tsp. pepper
• 2 c. chicken broth
• 3/4 c. milk
• 3 c. cubed chicken or turkey

1. Cook peas and carrots.
2. Drain; set aside.
3. In a saucepan, cook onions and mushrooms in butter until tender.
4. Stir in flour, salt, poultry seasoning and pepper.
5. Add chicken broth and milk at once. Cook and stir until thick and bubbly.
6. Stir in drained peas and carrots and chicken or turkey.
7. Pour mixture into round baking casserole.
8. Top with pastry (or substitute biscuits for pastry). Bake at 450u0b0 for 12 to 15 minutes or until pastry biscuits are golden brown.
9. Yields 6 servings.

allready pie crust, frozen peas, onion, fresh mushrooms, butter, allpurpose, salt, poultry seasoning, pepper, chicken broth, milk, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363529 (may not work)