One Crust Chicken Pot Pie

I got this recipe from the Five Star Recipes from Well-Known Latter-Day Saints cookbook. Credit goes to Roger and Melanie Hoffman. And to them I say thank you because this is delicious!

1/3 c butter
1/2 c Bisquick
1/3 c onion, chopped
1/4 tsp pepper
2 c chicken broth
2/3 c milk
2 c cooked chicken, cubed
1 10 oz. pkg frozen veggies (I personally like carrots, peas and corn the best in this.)
1 1/2 c Bisquick
3 tbs hot water
1 tbs butter, softened

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

In a separate bowl, combine remaining ingredients to form a dough ball. Roll dough our until it's large enough to fit casserol dish (such as a 9x13 pyrex). Place chicken mixture into casserol dish and cover with dough. Cut several slits on top to allow steam to escape while baking. (If there is space between the edges of the pan and the crust you wouldn't need to do this) Bake for 20-25 minutes, until crust is deep golden brown.

Note: For the chicken I use chicken breasts, sprinkled with lemon pepper seasoning, placed in a shallow baking dish, uncovered, and baked at 400 for 25 minutes or until juices run clear. (I think this is what makes all the difference and I even add a little lemon pepper seasoning to the sauce mixture!)

Serves 6-8