Chicken Pot Pie - cooking recipe

Ingredients

1 can biscuits or 1 Pillsbury All-Ready pie crust
1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1/2 c. chopped fresh mushrooms
1/4 c. butter
1/3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. pepper
2 c. chicken broth
3/4 c. milk
3 c. cubed chicken or turkey

Preparation

Cook peas and carrots.
Drain; set aside.
In a saucepan, cook onions and mushrooms in butter until tender.
Stir in flour, salt, poultry seasoning and pepper.
Add chicken broth and milk at once. Cook and stir until thick and bubbly.
Stir in drained peas and carrots and chicken or turkey.
Pour mixture into round baking casserole.
Top with pastry (or substitute biscuits for pastry). Bake at 450\u00b0 for 12 to 15 minutes or until pastry biscuits are golden brown.
Yields 6 servings.