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1
Heat oven to 450F.
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2
Heat 1/3 cup margarine in a 2-quart saucepan over low heat until melted.
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3
Stir in 1/2 cup baking mix, the onion, pepper and thyme.
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4
Cook over low heat, stirring constantly, until mixture is bubbly; then remove from heat.
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5
Stir in chicken broth and milk.
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6
Put the mixture back on the stovetop and heat to boiling, stirring constantly; boil and stir 1 minute.
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7
Stir in chicken and vegetables; and heat through.
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8
Mix remaining ingredients together until a dough forms.
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9
Gently smooth dough into ball on a counter dusted with baking mix.
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10
Knead five times.
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11
Roll or pat into a 9 square.
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12
Pour chicken mixture into a 9X9X2 pan.
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13
Place dough over the top of the chicken mixture.
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14
Cut slits in top.
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15
Bake 20-25 minutes until brown.
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16
Use whatever vegetables or meat you like or have on hand.
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17
Ive added potatoes, green beans, etc.
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18
Ive also used ham before.
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19
You may use canned vegetables, but if you do, dont heat too much or at all, or they will become soggy when cooked in the oven.
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20
If using canned I like to add them right at the end before I dump everything into the baking dish.
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21
If using fresh vegetables, I recommend that you par boil them before adding to mixture so they will be cooked enough.
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22
Ive also doubled the crust ingredients to put a crust on the bottom and top...it was crusty all right, not too bad though.
