Aunt Max’s Chicken Pot Pie

2 tsp. firm butter

1 c. Bisquick

2 tsp. milk

9 x 1 1/4. Bake

5 minutes.

FILLING:

1/4 c. butter

1/4 c. Bisquick

2 tbsp. chopped onions

1/8 tsp. pepper

1 1/4 c. chicken broth

1 c. frozen or canned peas and carrots or mixed vegetables

1 1/2 c. cut up cooked chicken

1/2 c. Bisquick

1/3 c. milk

1 tbsp. butter

1 c. cooked bite size pieces

2 quart saucepan until melted; stir in

1/4 cup Bisquick, the onion and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in chicken broth; add vegetables. Heat to boiling, stirring constantly. Boil and stir

1 minute. Stir in chicken; heat thoroughly.

25 minutes or until golden brown. Let stand 10 minutes before serving.