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
- 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.
- Stir in flour, salt, sage and pepper.
- Add water, milk and chicken bouillon granules, all at once.
- Cook and stir 1 to 2 minutes more.
- 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)