Gluten-Free Hearty Chicken Pot Pie

Dinner ready in 45 minutes! Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole! ...MORE + LESS -

2 tablespoons butter or margarine

1 medium onion, chopped

1 1/2 cups frozen mixed vegetables

1 1/2 cups cut-up cooked chicken

1 3/4 cups chicken broth

1 teaspoon seasoned salt

1/2 teaspoon dried thyme

3/4 cup milk

3 tablespoons cornstarch

3/4 cup Bisquick™ Gluten Free mix

1/2 cup milk

1 egg

2 tablespoons melted butter or margarine

1 tablespoon chopped fresh parsley

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1

Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
2

In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
3

Bake 25 to 30 minutes or until toothpick inserted in centre of topping comes out clean.