• Cooking Time: 30
• Servings: 4
• Preparation Time: 30
• Pie Crust
• Olive oil
• 1 C sliced mushrooms
• 1/2 onion, chopped
• 1 12 ounce can evaporated skim milk
• 1/4 C all-purpose flour
• 1/4 C water
• 1 tsp Better than Boullion chicken base
• 1/2 tsp dried sage, marjoram or thyme
• 1/8 tsp pepper
• 1 10 ounce package frozen peas and carrots
• 1 1/2 C cooked cubed chicken

1. Heat large pan with olive oil
2. Cook mushrooms and onions
3. Reserve 1 TBSP of milk
4. Pour milk into flour and mix until no lumps remain
5. Stir into vegetable mixture
6. Stir in water, chicken base, seasonings
7. Cook and stir until thickened and bubbly
8. Stir in peas and carrots
9. Transfer to baking dish (I use deep pie pan)
10. Place pie crust on top of chicken mixture, brush with reserved milk.
11. Bake 375 degrees for 30 minutes until mixture is heated through and pastry is golden brown.

This was the first grown up recipe I started making in college. I vary the ingredients based upon what is in the fridge or pantry. I try to make the crust from scratch, but have been known to cheat with Pillsbury refrigeraged pie crust.