CHICKEN POT PIE

1/3 c. margarine
1/3 c. chopped onion
1/8 t. thyme
2/3 c. milk
1 (10 oz.) pkg. frozen peas & carrots (cooked)

½ c. bisquick
¼ t. pepper
1 ½ c. chicken broth
1 ¾ c. cut-up, cooked chicken

Heat 1/3 c. margarine in 2 qt. pan on low heat until melted. Stir in ½ c. baking mix, onion, pepper, & thyme. Cook over low heat, stirring constantly until mixture is bubbly; remove from heat. Stir in chicken broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 min.. Stir in chicken & vegetables. Heat through.

CRUST
1 ½ c. bisquick
3 T. hot water
2 t. celery seed
3 T. margarine, softened

Mix above ingredients together until dough forms. Gently smooth dough into ball on counter dusted with baking mix. Knead 5 times. Roll or pat into a 9” square. Pour chicken mixture into 9 x 9 x 2 inch pan. Place dough over chicken mixture. Cut slits in top. Bake at 450 for 20-25 min.

Carolyn Lee