Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 (10 oz.) pkg. frozen peas and carrots; 1/2 c. chopped onion; 1/2 c. chopped mushrooms; 1/4 c. butter or margarine; 1/3 c. all-purpose flour; 1/2 tsp. salt; 1/4 tsp. ground sage; 1/8 tsp. pepper; 2 c. water; 3/4 c. milk; 1 Tbsp. instant chicken bouillon granules; 3 c. cubed chicken or turkey; 1/4 c. chopped pimento; 1/4 c. snipped parsley

14 ingredients

5 steps

Ingredients

1 (10 oz.) pkg. frozen peas and carrots
1/2 c. chopped onion
1/2 c. chopped mushrooms
1/4 c. butter or margarine
1/3 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp. pepper
2 c. water
3/4 c. milk
1 Tbsp. instant chicken bouillon granules
3 c. cubed chicken or turkey
1/4 c. chopped pimento
1/4 c. snipped parsley

Directions

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

Stir in flour, salt, sage and pepper.
3

Add water, milk and chicken bouillon granules, all at once.
4

Cook and stir 1 to 2 minutes more.
5

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