Chicken Pot Pie

• 1 (10 oz.) pkg. frozen peas and carrots
• 1/2 c. chopped onion
• 1/2 c. chopped mushrooms
• 1/4 c. butter or margarine
• 1/3 c. all-purpose 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
• 3 c. cubed chicken or turkey
• 1/4 c. chopped pimento
• 1/4 c. snipped parsley

1. Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in butter or margarine until tender, but not brown.
2. Stir in flour, salt, sage and pepper.
3. Add water, milk and chicken bouillon granules, all at once.
4. Cook and stir 1 to 2 minutes more.
5. Stir in drained cooked vegetables, chicken or turkey, pimento and parsley; heat until bubbly.

frozen peas, onion, mushrooms, butter, allpurpose, salt, ground sage, pepper, water, milk, instant chicken, chicken, pimento, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=924625 (may not work)