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Oh No! Where's my recipe?

Took my favorite "basic" chicken pot pie recipe from my cookbook for getting ingredients in the store. He then proceeded to wash the jeans that the recipe was! It's in the 1996 edition of Better Homes and Gardens red and white book cooking control. I can not find anything like it in place. Any help from anyone would be great! The recipe is on the tab of poultry in the book.

Pastry for double crust pie (see recipe, page XXX) 1 package 10 oz frozen peas and carrots 1 / 2 cup chopped onion 1 / 2 cup mushrooms fresh 1 / 4 cup margarine or butter 1 / 3 cup flour 1 / 2 teaspoon salt 1 / 2 teaspoon dried sage, oregano or thyme, crushed 1 / 8 teaspoon pepper 2 cups chicken broth 3 / 4 cup milk 3 cups diced cooked chicken or turkey 1 / 4 cup snipped parsley 1 / 4 cup chopped Prepare pastry; aside. Cook carrots and peas according to package directions, drain. In a skillet cook onion and mushrooms in margarine or butter until tender. Add flour, salt, sage, marjoram, or thyme and pepper. Add the chicken broth and milk together. Cook and stir until thickened and bubbly. Stir in the drained peas and carrots chicken or turkey, parsley and pepper, heat until bubbly. Pour chicken mixture into six 10-oz round dishes. (Or, use a 12 x 7 1 / 2 x 2 inch pan.) Pastry Roll into a rectangle about 15×10 inches. Cut into six 5-inch circles and place the pans on top of 10-oz. (Or, roll pastry into a 13×9-inch rectangle. Place in 12 x 7 1 / 2 x 2 inch pan.) Flute edges of pastry and cut slits in top for steam to escape. Bake in a 450 degree oven for 12 to 15 minutes or until dough is golden brown. Makes 6 servings.

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