Chicken Pot Pie
by Pandora

1 10-oz pkg frozen peas and carrots
1/2 C chopped onion
1/2 C chopped mushrooms (canned is ok)
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 bouillion granules (or 2 cubes, melted)
3 C cubed cooked chicken
1 Double crust pie shell

Preheat oven to 450°. Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in butter or margarine till tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained vegetables, chicken mixture and heat till bubbly. Place one pie shell into a deep dish casserole type baking dish. Pour chicken mixture into casserole dish and cover with remaining pie shell. If you like a lot of crust, you may use two pie shells for the bottom and cover with two more. Using a sharp knife, cut several slits into the top shell for heat vents. Bake in a 450° oven for 10 to 12 minutes or till crust is a golden brown. Makes 6 servings.

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