I found this recipe in a Country America magazine from 1995. It was a recipe booklet that was inserted into the magazine and includes recipes from country artists like the Gatlin Brothers, Garth Brooks, T.G. Sheppard, Patty Loveless and more. I have made this recipe so many times you would think I would know it from memory. I have altered it for my own taste and this is my modified recipe.

Filling

1/3 cup chopped onion
3 Tbs butter
½ cup Bisquick Mix
¼ tsp pepper
¼ teaspoon dried thyme, crushed
2 cups chicken broth (substitute beef broth for beef pot pie)
1 cup evaporated milk
2 cups cubed, cooked chicken or turkey (substitute with stew meat for beef pot pie)
1 16-ounce can mixed vegetables, rinsed and drained.

Topper

2 cups Bisquick Mix
¼ cup butter softened
¼ cup water

For Filling –

Cook onion in butter in a large saucepan until tender but not browned.

sauteed onions - njmace

Stir in Bisquick, pepper and thyme. Add chicken broth and evaporated milk. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add chicken and vegetables. Heat until mixture is bubbly. Reduce heat, keep warm.

filling - njmace

For Topper –

Combine Bisquick, water and butter. Turn out onto surface lightly sprinkled with biscuit mix; knead 10 to 12 strokes to form dough into a small ball.

Roll or pat dough to an 8 inch circle. If desired, use hors d’oeuvre cutters to make biscuit cutouts or cut slits in crust for steam to escape.

Transfer hot filling to a 2-quart casserole. Immediately place biscuit circle on top of filling.

topper - njmace

Bake casserole in a 425° F oven about 20 minutes or until crust is browned. Let casserole stand 10 to 15 minutes before serving.

finished - njmace

Makes 4 to 5 servings. - ENJOY

chicken pot pie - njmace