Bottom crust as directed below:

1/4 c. butter
1/4 c. Bisquick baking mix
2 tbsp. chopped onion
1/8 tsp. pepper
1 1/4 c. chicken broth
1 c. frozen mixed vegetables
1 1/2 c. cut-up cooked chicken
1/2 c. Bisquick baking mix
1/3 c. milk
1 tbsp. butter, melted

Preheat oven to 375°F.

BOTTOM CRUST:

Cut 2 tablespoons firm butter into 1-cup Bisquick baking mix until mixture resembles fine crumbs. Stir in 2 tablespoons milk until mixture begins to form a ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate. Bake for 5 minutes.

Filling:

Heat butter in 2-quart saucepan until melted; stir in 1/4 cup baking mix, onion and pepper. Cook, stirring constantly, until mixture is bubbling; remove from heat. Stir in chicken broth; add vegetables. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken; heat through.

Pour chicken mixture into bottom crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread evenly to edge.

Bake for 25 minutes or until golden brown. Let stand 10 minutes before serving.

Serves 6.