1 (15 oz.) pkg. (2 crusts) folded refrigerated unbaked pie crust
1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. chopped onion
1/2 c. chopped fresh mushrooms
1/4 c. butter
1/3 c. all-purpose flour
3/4 tsp. dried sage, marjoram or thyme, crushed
1/2 tsp. salt
1/8 to 1/4 tsp. pepper
2 c. chicken broth
3/4 c. milk
3 c. cubed, cooked chicken or turkey (1 lb.)
1/4 c. snipped fresh parsley
1/4 c. chopped pimiento
milk

Let refrigerated pie crusts stand at room temperature according to package directions. Cook frozen vegetables according to package directions; drain. In a medium saucepan, cook onion and mushrooms in hot butter until tender. Stir in the flour, herb, salt and pepper. Add broth and the 3/4 cup

milk all at once. Cook and stir until thickened and bubbly. Stir in the chicken or turkey, parsley, pimiento and vegetables; cook and stir until bubbly. Pour chicken mixture into six 10-ounce individual casseroles.

On a lightly floured surface, roll each pie crust to a 13-inch circle. Cut 3 circles (each about 4 inches in diameter) from each pie crust circle. Cut out shapes or cut slits in center of each pastry circle. Place pastry circles on top of casseroles. Flute edges. Brush with milk. Top with pastry cutouts, if using.

Bake in a 450°F oven for 12 to 15 minutes or until pastry is golden brown.

Makes 6 servings.