1/4 lb. butter
1 chopped onion
2 c. Bisquick
1 3/4 c. chopped, cooked chicken
1 3/4 c. chicken stock
3/4 c. milk
Package frozen peas & carrots, thawed
Pear onions

Melt 5 1/3 tablespoons butter in 2 quart saucepan. Add chopped onion and 1/2 cup Bisquick. Cook until bubbly and thick; add stock and milk. Bring to boil and thicken. Stir in chicken, peas and carrots and pearl onions. Pour into casserole or rectangular pan.

Soften 3 tablespoons butter. Mix in 1 1/2 cups Bisquick and 3 tablespoons hot water to make dough. Knead 15 times, roll to cover pan. Make 2 or 3 slits in crust. Bake at 425 degrees for 20-25 minutes.