Chicken Pot Pie

• 5 Tbsp. butter
• 1/3 c. flour
• 3 c. warm chicken stock
• 1/4 tsp. pepper
• 1/4 tsp. thyme
• salt to taste
• 4 c. cooked chicken cut into bite-size pieces
• 2 to 2 1/2 c. Bisquick
• 2/3 c. milk
• 1 pkg. frozen mixed vegetables, cooked to package directions

1. Melt butter in a large pot; whisk in flour and cook over medium heat 5 minutes, whisking constantly.
2. Gradually add warm stock, whisking constantly.
3. Stir and simmer 20 minutes until it has thickened.
4. Add seasonings.
5. Add chicken and vegetable and simmer until chicken is heated through.
6. Pour into a 2-quart casserole.
7. Preheat oven to 450u0b0.
8. Beat Bisquick and milk, adding more Bisquick if necessary to make a manageable dough.
9. Turn onto a floured board.
10. Knead until smooth, about 30 seconds.
11. Roll out until large enough to cover casserole.
12. Bake until golden brown on top, 10 to 12 minutes.

butter, flour, chicken, pepper, thyme, salt, chicken, bisquick, milk, mixed vegetables

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304610 (may not work)