Chicken Pot Pie With Cornbread Crust

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   Cook peas and carrots according to package directions: drain. In a saucepan cook onion and mushrooms in margarine or butter until tender. Stir in flour, salt, sage, marjoram, or thyme, and pepper. Add chicken broth and milk all at once. Cook and stir until thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley and pimiento. Heat until bubbly. Pour chicken mixture into 6 round 10 ounce casseroles, or use a 12x7 1/2 x 2-inch baking dish. Mix corn muffin mix according to package. Spoon mixture atop the casserole. Bake in a 450 degrees oven for 12 - 15 minutes or until muffin appears done.

* Per serving · 4 servings · Values may vary.

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