Chicken Pot Pie

1 – 10 oz. package frozen peas and carrots
½ cup onion, chopped
½ cup fresh mushrooms, chopped
¼ cup butter or margarine
1/3 cup flour
½ t. salt
¼ t. sage
1/8 t. pepper
2 cups water
¾ cup milk
1 T. chicken bouillon
3 cups cooked chicken (or turkey)
¼ cup chopped pimiento
¼ cup snipped parsley

Cooking day instructions:
Cook peas and carrots according to package directions; drain. Cook onion and mushrooms in butter or margarine until tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Freeze, using freezer bag.

Serving day instructions:
Thaw completely. Roll out bottom pie crust and place in 9-inch pie pan. Place chicken mixture in pie dish; top with upper crust. Bake in pie shell in 400-degree oven for 25-30 minutes or until golden brown.