Chicken Pot Pie

Heat oven to 450F.

Heat 1/3 cup margarine in a 2-quart saucepan over low heat until melted. Stir in 1/2 cup baking mix, the onion, pepper and thyme. Cook over low heat, stirring constantly, until mixture is bubbly; then remove from heat. Stir in chicken broth and milk. Put the mixture back on the stovetop and heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken and vegetables; and heat through.

Mix remaining ingredients together until a dough forms. Gently smooth dough into ball on a counter dusted with baking mix. Knead five times. Roll or pat into a 9″ square.

Pour chicken mixture into a 9X9X2″ pan. Place dough over the top of the chicken mixture. Cut slits in top. Bake 20-25 minutes until brown.

– Use whatever vegetables or meat you like or have on hand. I’ve added potatoes, green beans, etc. I’ve also used ham before.
– You may use canned vegetables, but if you do, don’t heat too much or at all, or they will become soggy when cooked in the oven. If using canned I like to add them right at the end before I dump everything into the baking dish.
– If using fresh vegetables, I recommend that you par boil them before adding to mixture so they will be cooked enough.
– I’ve also doubled the crust ingredients to put a crust on the bottom and top…it was crusty all right, not too bad though.