Hearty Chicken Pot Pie (Gluten Free)

 

2

tablespoons butter or margarine

1

medium onion, chopped

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2

cups cut-up cooked chicken

1 3/4

cups Progresso® 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

• 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 center of topping comes out clean.