1 cup each, peas, carrots, and diced cooked potatoes
1/4 cup butter
1/2 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground sage
3/4 cup milk
3 teaspoons chicken bouillon
2 cups water
3 cups cubed cooked chicken
pastry for double-crust pie
Cook frozen vegetables, drain and set aside. In a saucepan, melt butter over medium heat; saute onion until tender. Stir in flour, salt, pepper and sage. Combine milk, bouillon and water. Slowly pour into saucepan; stirring constantly with a whisk. Cook and stir until mixture boils. Reduce heat and simmer 2 minutes. Add chicken and all vegetables; combine well. Pour into individual casseroles or a 9x13 baking dish. Roll out pastry and cut into circles for casseroles or a rectangle for the baking dish. Place atop filling. Bake at 425 until golden brown and bubbling (12-15 minutes for individual, about 30 minutes for dish). *These freeze well with or without the pastry.
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