Delicious and Easy Chicken Pot Pie

Thanks for coming back! Today we're going to use up the rest of that pie crust mix and make some chicken pot pies, just like Mother used to make, only this time it's Sissi. :)

1 16 oz. package frozen peas and carrots

3/4 cup chopped onion

1/4 cup butter

1/3 cup flour

1/2 tsp. salt

1/4 tsp. ground sage, rounded

1/4 tsp. tarragon

1/8 tsp. pepper, rounded

2 cups water

3/4 cups milk

2 Tbsp. instant chicken bouillon granules

4 cups cooked, cubed chicken

1/4 cup snipped parsley, rounded

Pastry for 2 Double Crust pies

Cook peas and carrots according to package; drain. While you're waiting for them to cook, combine the flour, salt and spices in a small bowl. In another combine water, milk and chicken bouillon granules. When the veggies are done, combine them with the chicken and parsley in a large bowl (all this makes the cooking process easier so that you don't have to yell for someone to stir the flour and onions while you're looking for the sage :).

In a large sauce pan cook onion in butter until tender but not brown. Stir in flour and spice mixture. Add the liquid mixture. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in chicken and veggie mixture. Heat till bubbly.

Dish out into two pastry lined pie plates. Cover with top crust. I didn't have enough mix to do the second top crust, so I covered it with three cups herb-seasoned stuffing mixed with 5 Tbsp. melted butter (just for the record, I didn't bake that! Someone else put it in for lunch :). Flute edges and cut slits in top for escape of steam.

Bake in a 450 degree oven for 10 to 12 minutes or until crust is golden brown. Slice and serve!