Chicken Pot Pie

Chicken Pot Pie (Single Recipe)

1 - 10 oz package of frozen peas and carrots

1/2 cup of chopped onion
1/2 cup of fresh mushrooms, chopped
1/4 cup of butter
1/3 cup of flour
1/2 tsp salt
1/4 tsp sage
1/8 tsp of pepper
2 cups of water
3/4 cup of milk
1 Tbsp of chicken bouillon
3 cups of cooked chicken (or Turkey)

Serving Day - Double Pie Crust/or biscuits if you don't want a pie

Cooking Day Instructions:
Cook peas and carrots according to package directions; drain.  Cook onion and mushrooms in butter until tender but not brown.  Stir in flour, salt, sage, and pepper.  Add water, milk and bouillon all at once.  Cook and stir until thickened and bubbly.  Cook and stir 1-2 minutes more.  Stir in drained, cooked vegetables, chicken or turkey and heat until bubbly.  Freeze, using freezer bag.

Serving Day Instructions:
Thaw completely.  Roll out bottom pie crust and place in 9-inch pie pan.  Place chicken mixture in pie dish; top with upper crust.  Bake in pie shell in 400-degree oven for 25-30 minutes, or until golden brown.