1/2 (10 oz.) pkg. assorted frozen vegetables
1/2 c. chopped onion
1/2 c. mushrooms
1/4 c. butter
1 3/4 c. water
2/3 c. milk
1 tbsp. instant chicken bouillon granules
2 c. cooked chicken, chopped
Pastry for double crust pie

Cook vegetables. Drain. In saucepan cook onions and mushrooms in butter until tender. Add water, milk, bouillon all at once. Cook and stir until thick. Stir in drained vegetables and chicken. Season. Turn chicken mixture into pie crust. Add top crust. Flute. Bake in 450 degree oven for 10-12 minutes.