One-Crust Chicken Pot Pie

This recipe comes from Five-Star Recipes From Well-Known Latter-Day Saints compiled by Elaine Cannon. It is a recipe submitted by Roger and Melanie Hoffman.

1/3 cup butter
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
2 cups chicken broth
2/3 cup milk
2 cups cooked chicken, cubed
1 (10 oz) package frozen peas and carrots
1 1/2 cups Bisquick
3 Tablespoons hot water
3 Tablespoons butter, softened.

Preheat oven to 425 degrees. Heat butter in a 2-quart saucepan over low hear until melted. Stir in 1/2 cup Bisquick, onion, and pepper. Cook over low heat until bubbly. Stir in broth and milk. Heat to boiling, stirring constantly . Boil, stirring, for 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.

In a separate bowl, combine remaining ingredients to form a dough ball. (I learned that it is better it cut it together like making a pie dough.) Roll dough out until it is large enough to fit casserole dish (9 x 13). PLace chicken mixture into casserole dish and cover with dough. Cut several slits on top to allow steam to escape while baking. Bake for 20 to 25 minutes, until crust is deep golden brown.