Chicken or Turkey Pot Pie

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, and chicken or turkey; heat till bubbly. turn chicken mixture into 6 individual casseroles or a 9x13-inch baking dish. Roll pastry into a 15x10-inch rectangle. Cut into six 5-inch circles and place over individual casseroles; flute edges. (Or, roll pastry into a 14x10-inch rectangle. Place over the 9x13-inch casserole; flute edges.) Cut slits in top for escape of steam. Bake in a 450 degree oven for 10 to 12 minutes or till crust is golden brown.