1 sm. can peas
1 sm. can carrots
1/4 c. butter
1/2 c. chopped onion
1 (4 oz.) can mushrooms or fresh ones
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. sage
3/4 c. milk
3 chicken bouillon cubes, crushed
2 c. water
3 c. cubed, cooked chicken
Puff pastry

Melt butter, saute onion and mushrooms until tender. Stir in flour, salt, pepper and sage. Combine milk, bouillon and water and mix with mushroom mixture. Cook until mixture boils. Reduce heat and simmer 2 minutes. Stir in chicken. Spoon into 6 individual casseroles or one big pan.

Roll and cut pastry 1/2 inch smaller than top of casserole dishes. Place on top of filling. Bake at 425 degrees for 12-15 minutes or until the crust is brown. Serves 6.