Chicken Pot Pie

• 13 cup margarine or 13 cup butter
• 13 cup Bisquick baking mix
• 13 cup diced onion
• 12 teaspoon salt
• 18 teaspoon pepper
• 1 12 cups water
• 12 cup milk
• 1 12 teaspoons instant chicken bouillon
• 2 cups chicken or 2 cups turkey
• 10 ounces frozen peas and carrots
• 1 cup Bisquick baking mix
• 14 cup cold water

1. Heat Margarine in a saucepan over low heat until melted.
2. Add 1/3 C baking mix, onion, salt and pepper.
3. Cook over low heat until bubbly, stirring constantly.
4. Remove from heat.
5. Stir in 1 1/2 cups water, milk, dry chicken bouillon.
6. Return to the stove and heat until boiling.
7. Let it boil for 1 minute.
8. Stir in chicken-cooked and diced and vegetables, heat through.
9. Keep warm over low heat.
10. In another bowl mix 1 cup baking mix and 1/4 water until a soft dough forms.
11. Smooth the dough into a ball on a surface floured with baking mix.
12. Knead about 5 times.
13. Pat dough into an 8 inch circle.
14. Pour chicken mixture in an ungreased 2 quart baking dish.
15. Place the dough on top, cut two slits on the top to allow the steam to escape.
16. Bake at 450F uncovered for about 15 minutes.

margarine, bisquick baking mix, onion, salt, pepper, water, milk, chicken, carrots, bisquick baking mix, cold water

Taken from www.food.com/recipe/chicken-pot-pie-261121 (may not work)