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ONE CRUST CHICKEN POT PIE 
1/3 c. butter
1/2 c. Bisquick baking mix
1/3 c. chopped onion
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
1 3/4 c. cut up, cooked chicken or turkey
1 (10 oz.) pkg. frozen peas and carrots
1 1/2 c. Bisquick baking mix
3 tbsp. hot water
3 tbsp. butter, softened

Heat oven to 425 degrees.

Heat 1/3 cup butter in 2 quart saucepan over low heat until melted. Stir in 1/2 cup baking mix, the onion and pepper. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly; boil and stir one minute.

Stir in chicken and frozen vegetables; heat through. Pour chicken mixture into ungreased square 9x9x2 inch pan.

Mix remaining ingredients until dough forms. Gently smooth dough into a ball on cloth covered surface dusted with baking mix, knead 5 times. Roll or pat dough into 9 inch square. Place dough over chicken mixture. Cut slits into center of dough. Bake until crust is golden brown, 20-25 minutes.

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