Pastry for a double crust pie
1/2 c. chopped onion
1/4 c. butter
1/4 tsp. sage
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3/4 c. water (from vegetables)
1 tbsp. chicken bouillon granules
2 c. milk
3 c. cooked chicken
1 (10 oz.) pkg. frozen vegetables (peas and carrots or favorite blend or equivalent amount of fresh)

Cook vegetables as directed, saving water. Cook onion in butter until tender but not brown. Stir spices and flour into onion mixture. Add milk, water from vegetables, and bouillon at once to onion mixture. Cook and stir until thick and bubbly, then cook 1 minute longer. Stir in drained vegetables and chicken. Heat until bubbly; turn into pastry lined pie pan. Cover with top crust; flute edges and slit top. Bake at 450 degrees for 10 to 15 minutes or until golden brown. This doubles easily for freezing extra pie or for a crowd.