Chicken Pot Pies - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen mixed vegetables
1/2 c. chopped onion
1/4 c. butter or margarine
1/3 c. 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
2 cans chunk white chicken or turkey
parsley flakes to taste
1 pkg. All-Ready pie crust

Preparation

Cook vegetables according to package directions.
Drain.
In saucepan, cook onion 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 thick and bubbly.
Cook and stir 1 to 2 minutes more.
Stir in cooked vegetables, chicken or turkey and parsley flakes.
Heat until bubbly.
Pour mixture into 2-quart casserole dish.
Unwrap pie crust and cut into large pieces. Arrange on top of chicken mixture.
Bake at 450\u00b0 for 10 to 15 minutes or until crust is golden brown.
Serves 6.
Bake on cookie sheet to avoid dripping in oven.