Chicken Biscuit Pot Pie Recipe

• 1/3 c. butter
• 1/3 c. Bisquick baking mix
• 1/3 c. minced onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 c. water
• 1/2 c. lowfat milk
• 1 1/2 teaspoon instant chicken bouillon
• 2 c. cut up cooked chicken or possibly turkey
• 1 (10 ounce.) pkg. frzn peas & carrots
• 1 c. Bisquick baking mix
• 1/2 teaspoon celery seed
• 1/4 c. cool water

1. Mix 1 c. baking mix and the celery seed; stir in 1/4 c. water till soft dough forms.
2. Smooth dough into a ball on surface floured with baking mix.
3. Knead 5 times.
4. Pat dough into about 8" circle on surface well floured with baking mix with hands floured with baking mix.
5. Pour chicken mix into ungreased 2 qt round casserole; carefully place dough over chicken mix.
6. Cut slits in center to allow steam to escape.
7. Bake, uncovered till top is light brown, about 15 min.
8. 4 servings.
9. Heat oven to 425 degrees.
10. Heat butter in 2 qt saucepan over low heat till melted.
11. Fold in 1/3 c. baking mix, the onion, salt and pepper.
12. Cook over low heat, stirring constantly till mix is bubbly.
13. Remove from heat; stir in 1 1/2 c. water, the lowfat milk and chicken bouillon (dry).
14. Heat to boiling, stirring constantly; boil and stir 1 minute.
15. Stir in chicken and frzn vegetables; heat through.
16. Keep hot over low heat.

butter, bisquick baking mix, onion, salt, pepper, water, milk, instant chicken, chicken, frzn peas, bisquick baking mix, celery, water

Taken from cookeatshare.com/recipes/chicken-biscuit-pot-pie-44115 (may not work)