2 c. diced chicken
1 c. diced carrots
1/2 c. diced celery
1 sm. chopped onion
1/2 c. chicken broth
3 tbsp. non-dairy creamer
1 can cream of chicken soup
2 c. Bisquick
1/2 c. + 2 tbsp. milk

Combine first 7 ingredients. Place in Dutch oven. Cover and simmer slowly for 20 minutes. Mix Bisquick and milk and roll out and line an 8"x8" pan with 1/2 of the mixture. Bake 10 minutes at 450 degrees. Fill with chicken and vegetable mixture. Top with other half of crust and seal edges. Vent top. Bake 10 minutes more. Let set 5 to 10 minutes before serving.