Chicken Biscuit Pot Pie

• 1/3 c. margarine
• 1/3 c. Bisquick
• 1/3 c. chopped onion
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. water
• 1/2 c. milk
• 1 1/2 tsp. instant chicken bouillon or 1 cube
• 2 c. chicken or turkey, cooked and cubed
• 1 pkg. frozen peas and carrots (10 oz.)
• 1 c. Bisquick
• 1/2 tsp. celery seed
• 1/4 c. cold water

1. Heat oven to 425u0b0.
2. Heat margarine in 2-quart saucepan over low heat until melted.
3. Mix in 1/3 cup baking mix, onion, salt and pepper.
4. Cook over low heat, stirring constantly, until mixture is bubbly.
5. Remove from heat.
6. Stir in 1 1/2 cups water, milk and chicken bouillon.
7. Heat to boiling, stirring constantly.
8. Boil and stir 1 minute.
9. Stir in chicken and frozen vegetables.
10. Heat through.
11. Keep over warm heat while making crust.

margarine, bisquick, onion, salt, pepper, water, milk, instant chicken, chicken, frozen peas, bisquick, celery, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1014819 (may not work)