Chicken Pot Pie

Double-Crust Pie Dough (recipe below, or buy one)
1 10 oz pkg frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter
1/3 cup flour
1/2 tsp salt
1/2 tsp sage, marjoram, or thyme
1/8 tsp pepper
2 cups chicken broth
3/4 cup milk
3 cups cooked cubed or shredded chicken or turkey
1/4 cup snipped fresh parsley
1/4 cup pimiento (optional)

• In a saucepan cook onion and mushroom in butter till tender. Stir in flour, slat, sage, marjoram, or thyme, and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken or turkey, parsley, and pimiento; cook til bubbly.

• pour mixture into 9x13 or 2 pie plates and cover with dough. Flute edges and make a few small cuts in top. Bake at 450 for 12-15 minutes or till pastry is golden brown.

Pastry for Double Crust Pie:

2 cups flour
2/3 cup shortening
6-7 T cold water

stir together flour and 1/2 tsp salt. Using a pastry blender, cut in shortening till pieces are pea size.

Sprinkle 1 T water over part of the mixture, gentle toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 T water at a time, till all the dough is moistened. Set aside.