1/3 c. butter
1/2 c. Bisquick
1/3 c. chopped onion
1/4 tsp. pepper
1/8 tsp. dried thyme (optional)
1 1/2 c. chicken broth
2/3 c. milk
1 3/4 c. cut up cooked chicken or turkey
1 pkg. (10 oz.) frozen peas and carrots
1 1/2 c. Bisquick
2 tsp. sesame, poppy or celery seeds
3 tbsp. hot water
3 tbsp. butter

Oven 425 degrees, 20-25 minutes.

Heat 1/3 cup butter in 2 quart saucepan over low heat until melted. Stir in 1/2 cup baking mix, onion, pepper and thyme. 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 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.

Mix remaining ingredients until dough forms. Gently smooth dough into ball on cloth covered surface. Knead 5 times. Roll or pat into a 9 inch square. Pour chicken mixture into an ungreased 9x9x2 pan. Place dough over chicken. Cut slits in dough to allow steam to escape. Bake until crust is golden brown.