Nutrition per serving may change if servings are adjusted.
1 Oil Pastry (see below)
Nonstick cooking spray
1½ cups sliced fresh mushrooms
½ cup chopped onion
1 (12 fluid ounce) can evaporated fat-free milk
3 tablespoons all-purpose flour
¼ cup water
1 teaspoon instant chicken bouillon granules
½ teaspoon dried sage, marjoram, or thyme, crushed
⅛ teaspoon ground black pepper
1½ cups chopped cooked chicken breast or turkey breast
1 cup loose-pack frozen peas with pearl onions
1⅓ cups all-purpose flour
¼ teaspoon salt
¼ cup cooking oil
¼ cup fat-free milk
Preheat oven to 425°F. Prepare Oil Pastry (see Step 6); form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll pastry to ⅛-inch thickness. Using 1 to 1½-inch cookie or hors d'oeuvre cutters, make desired-shaped pastry cutouts (do not reroll scraps). Cover pastry with plastic wrap or foil; set aside.
Lightly coat an unheated medium saucepan with nonstick cooking spray. Preheat over medium heat. Add mushrooms and onion to hot pan; cook and stir about 4 minutes or until the onion is tender.
Meanwhile, set aside 1 tablespoon of the evaporated milk. In a small bowl, gradually whisk the remaining evaporated milk into the flour until smooth. Stir milk mixture into mushroom mixture in saucepan. Stir in the water, bouillon granules, sage, and pepper. Cook and stir until thickened and bubbly.
Stir in chicken and frozen peas with pearl onions. Transfer mixture to a 9-inch deep-dish pie plate. Arrange pastry cutouts on top of hot chicken mixture. Brush pastry cutouts with the reserved 1 tablespoon evaporated milk.
Bake for 20 to 25 minutes or until the pastry is golden. Let stand for 10 minutes before serving.
Oil Pastry: In a medium bowl stir together flour and salt. Add oil and milk all at once to flour mixture. Stir lightly with a fork until combined (dough will appear crumbly). Use your hands to gently work dough into a ball.