1 c. peas
1 c. carrots
1/2 c. chopped onions
1/4 c. butter
1/3 c. flour
2 c. water
3 chicken bouillon cubes
1/4 tsp. ground sage
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. milk
1/4 c. snipped parsley
3 c. chicken or turkey, chunked
Pie crust
1/4 c. pimento

Preheat oven to 350 degrees. Cook carrots, drain in saucepan cook onions, mushrooms in butter until tender, but not brown. Stir in flour, salt, sage and pepper. Add water and milk, chicken bouillon granules all at once, cook and stir until bubbly. Cook 1 to 2 minutes more. Stir in veggies, chicken, pimento and parsley; heat until bubbles. Pour mixture into pie shell. Heat at 350 degrees until crust is golden brown.