Chicken Pot Pie

1. 1

   Cook peas and carrots according to package directions; drain. In a saucepan, cook onion and mushrooms in butter or margarine until tender, but not brown.

2. 2

   Stir in flour, salt, sage and pepper.

3. 3

   Add water, milk and chicken bouillon granules, all at once.

4. 4

   Cook and stir 1 to 2 minutes more.

5. 5

   Stir in drained cooked vegetables, chicken or turkey, pimento and parsley; heat until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.