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 all at once. Cook and stir till thickened and bubbly. Cook and

stir 1 to 2 minutes more. Stir in drained vegetables, chicken or turkey,

pimiento, and parsley; heat till bubbly. Turn chicken mixture into 6

individual casseroles or a 12 x 7 1/2 x 2" baking dish. Combine 1 cup

croutons with 4 tablespoons of melted butter or margarine and sprinkle over

casserole. Bake in 250 oven for 10 to 12 minutes or till croutons are=

light

browned.

You could also do pie shells for this and make actual pot pies, but then you

would need to cook for longer.