1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1/2 c. chopped mushrooms
1/4 c. butter
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp. pepper
2 c. water
3/4 c. milk
1 tbsp. instant chicken bouillon granules
3 c. cubed cooked chicken or turkey
1/4 c. chopped pimiento
1/4 c. snipped parsley
Pastry for double-crust pie

Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter until tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk and chicken bouillon granules all at once. Cook and stir until thickened and bubbly.

Cook and stir 1-2 minutes more. Stir in drained, cooked vegetables, chicken or turkey, pimiento and parsley; heat until bubbly. Turn chicken mixture into a 6 individual casseroles or a 12 x7 1/2 x 2-inch baking dish.

Roll pastry into a 15 x 10 inch rectangle. Cut into 6 (5-inch) circles and place over individual casseroles; flute edges. (Or roll pastry into a 13 x 9-inch rectangle. Place over the 12 x 7 1/2 x 2-inch casserole; flute edges). Cut slits in top for escape of steam. Bake in a 450 degree oven for 10-12 minutes or until crust is golden brown. Makes 6 servings.