Chicken Pot Pie

Directions

1. 1
   Line bottom with 1 layer pie crust in greased 7 x 11-inch dish. Make sure sides are covered.
2. 2
   Bake 3 to 4 minutes at 450°.
3. 3
   Cook vegetables and drain.
4. 4
   Cook onion and mushrooms in pan in butter until tender.
5. 5
   Stir in flour, salt and pepper.
6. 6
   Add water, milk and chicken bouillon all at once.
7. 7
   Cook and stir until thick and bubbly (1 to 2 minutes).
8. 8
   Stir in vegetables, chicken and parsley; heat until bubbly.
9. 9
   Fill crust-lined baking dish; place second pie crust on top.
10. 10
    Pinch edges together.
11. 11
    Bake 10 to 12 minutes or until crust is golden brown.
12. 12
    Makes 6 servings.