1/3 c. butter
1/2 c. chopped onion
1/ c. flour
1 1/2 c. milk
6 oz. can mushrooms
1 tsp. salt
4 c. cut chicken or turkey
1 1/2 c. chicken bouillon
2 c. peas & carrots
1 frozen pie crust

Cook onion in butter until tender, but not brown. Blend in flour and salt. Cook, stirring constantly for 2 to 3 minutes. Stir in milk, then bouillon. Cook until mixture is smooth and thickened. Add other ingredients and heat to bubbling. Pour into 3 quart casserole. Top with pie crust and bake at 450 degrees for 35 to 40 minutes.

NOTE: Cover edge of pie crust with aluminum foil until last 15 minutes.