Chicken Pot Pie

1 10-oz. pkg. frozen peas and carrots (I used mixed veggies)
1/2 c. chopped onion
1/4 c. butter or margarine
1/3 c. flour
1/2 tsp. salt
1/4 tsp. ground sage
1/8 tsp. pepper
2 c. water
3/4 c. milk
1 tbsp. chicken bouillon granules
3 c. cubed cooked chicken
1/4 c. snipped parsley
pastry for double-crust pie

Cook peas and carrots (or mixed veggies) according to pkg. directions; drain. In a saucepan, cook onion and butter or marg. until tender but not brown. Stir in flour, salt, sage, and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained cooked veggies, chicken, and parsley; heat until bubbly. Turn chicken mixture into a 12x7 1/2x2-inch baking dish. Roll pastry into a 13x9-inch rectangle. Place over the 12x 7 1/2x2-inch casserole;flute edges. Cut slits in top for escape of steam. Bake in 450 degree oven for 10 to 12 minutes or until crust is golden brown.