This is another dish from one of my favorite once a month cooking cookbooks, Don’t Panic Dinner’s in the Freezer.

1-10 oz. pkg. frozen mixed veggies
½ cup fresh mushrooms, chopped
¼ c. butter
1/3 cup flour
½ t. salt
¼ t. sage
1/8 t. pepper
2 cups water
¾ cup milk
1 tbsp. chicken bouillon
3 cups cooked chicken

Cook veggies according to package directions; drain. Cook mushrooms in butter 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; heat until bubbly. Freeze. (I use this method to maximize freezer space.)

On cooking day, thaw completely. I use two store bought pie crusts. Put the mix in the bottom one and put the other crust on top and pinch the sides closed. Bake in pie shell in 400 degree oven for 25-30 minutes or until golden brown. This recipe makes two standard 9 inch pies or 1 deep dish pie.

I shared this post at $5 Dinners, Tempt My Tummy Tuesdays & The Grocery Cart Challenge.