Chicken Pot Pie - cooking recipe

Ingredients

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 or margarine
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

Preparation

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 or margarine 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.