CHICKEN POT PIE

1 (10 oz) pkg frozen mixed vegetables OR
1 (16 oz) can mixed vegetables, drained
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons instant chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground sage
dash black pepper
1 1/3 cups milk
2 cups cubed cooked chicken or turkey
2 tablespoons snipped parsley
Egg Pastry for single crust or double crust
Preheat oven to 375°.
Cook frozen vegetables by package directions. Drain cooked or canned vegetables, reserving liquids. Add water to liquid to make 1 cup; set aside.
In skillet, cook onion in butter until tender - not brown. Blend in flour, chicken bouillon, salt, thyme, sage and pepper. Add milk and reserved liquid. Cook and stir until thick and bubbly. Cook and stir 1 or 2 more minutes. Add chicken or turkey, mixed vegetables and parsley - keep warm.
Line 2-quart casserole with Egg Pastry. Add chicken mixture. Top with Egg Pastry; cut slits in top for steam to escape.
Bake 35 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.