Chicken Pot Pie- Debi Slater

Ingredients

1 (10 oz) Pkg Frozen Peas and Carrots
1/2 C Chopped Onion
1/4 C Butter or Margerine
1/3 C Flour
3 Chicken Bouillon Cubes
3 C Cooked Cubed Chicken (Canned)
1 Box Pillsbury Pie Crust (This can be found in the refrigerated section near the biscuits. It's in a red rectangular box)
1/8 Tsp Pepper
2 C Water
3/4 C Milk
1/2 Tsp Salt

Directions

Cook Peas and Carrots; drain. Saute onion in butter until tender. Stir in flour, salt and pepper. Add water, milk, and chicken bouillon cubes all at once. Cook and stir until thickened. Stir in vegetables and chicken and heat until bubbly. Turn mixture into 9x13 inch greased pan. Bake at 450 for 12 to 15 minutes (until crust is golden brown).