Chicken Pot Pie

1 10oz pkg frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground sage
1/8 tsp pepper
2 cups water
3/4 cup milk
1 Tbls instant chicken bouillon granules
3 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento
1/4 cup snipped parsley
Pastry for Double-Crust Pie
* the recipe doesn't call for potatoes but I usually cube some potatoes and boil them and add them as well.

Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Turn chicken mixture into 6 individual casseroles or a 12x71/2x2-inch baking dish.

*If I remember to buy a crust I will put this into the crust and bake it for 10-15 minutes or until the crust is done. If I don't have a crust on hand and don't feel like making one I will just make the filling on the stove top and then cook some buttermilk bisquits to go with it. We like it either way!