Chicken Pot Pie

From Afton Nelson

1 (10oz.) pkg frozen peas and carrots

½ C chopped onion

½ C chopped fresh mushrooms

¼ C butter

1/3 C flour

½ tsp salt

¼ tsp pepper

2 C Water

¾ C milk

1 T chicken bouillon

¼ C chopped pimento

3 C cooked chicken

¼ C snipped parsley

Double pie crust

Cook onion and mushrooms in butter until tender but not brown.  Stir in flour, salt, sage and pepper.  Add water, milk and bouillon granules all at once.  Cook and stir until thickened and bubbly.  Cook and stir 1-2 minutes more.  Stir in frozen peas and carrots, chicken, pimento and parsley; heat until bubbly.  Roll out bottom pie crust and place in 8-9” pan.  Place chicken mixture in pie dish; top with upper crust.  Bake in pie shell in 400° oven for 25-30 minutes or until golden brown.