MAIN DISH RECIPE: Turkey  Pies

1-pastry for double crust pie 1-10oz package of frozen peas and carrots 1/2-cup chopped onion 1/2-cup chopped fresh mushrooms 1/4-cup margarine 1/3-cup all-purpose flour 1/2-tsp salt 1/2-tsp dried sage, marjoram, or thyme, crushed 1/8-tsp pepper 2-cups chicken broth 3/4-cup milk 3-cups cubed chicken or turkey 1/4-cup fresh chopped parsley 1/4-cup diced pimento

Prepare pastry for double crust pie
Roll out 1/2 and line 6-5" aluminum pie pans with pastry
In a saucepan, cook onion and mushrooms in margarine until tender
Stir in flour, salt, sage, and pepper
Add chicken broth and milk all at once
Cook and stir until thickened and bubbly
Stir in drained peas and carrots, chicken or turkey, parsley, and pimento
Cook until bubbly
Pour into prepared pie pans
Roll out remaining pastry to top the pies
Flute the edges and cut slits into top so steam escapes
Bake at 450* for 15 minutes or until pastry is golden

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