Chicken Pot Pie - cooking recipe

Ingredients

2 Tbsp. chopped onion
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1 tsp. salt
1/8 tsp. ground sage
dash of pepper
2/3 c. water
1/2 c. water
1 c. frozen mixed vegetables
1 Tbsp. snipped parsley
1 pkg. refrigerated biscuits

Preparation

Cook onion in butter until tender, but not brown.
Blend in chicken bouillon granules, salt, sage and pepper.
Add milk and water.
Cook and stir until thickened and bubbly.
Stir in cooked chicken, vegetables and parsley.
Heat until bubbly.
Pour into 2 individual casseroles.
Quarter 2 biscuits in each casserole. Place half of the biscuit pieces atop hot filling.
Place casseroles on baking sheet; arrange remaining biscuits on baking sheet alongside casserole.
Bake in a 400\u00b0 oven for 10 to 12 minutes or until biscuits are browned.
Makes 2 servings.