Step 1

Preheat oven to 400°F.

Step 2

Cut the butter into the Bisquick using a pastry blender to make sure it looks like coarse crumbs.

Step 3

Pour the milk into the mixture and stir with a wooden spoon until it starts to form a ball.

Step 4

Transfer the batter in a 9-inch pie plate and pat it onto the bottom and up the sides.

Step 5

Bake until light brown or about five minutes. Remove from the oven.

Step 6

In a 2-quart saucepan, put the butter and heat it over medium heat. Once it’s melted, stir in the chopped onion, Bisquick, salt, and pepper using a wooden spoon.

Step 7

Cook until you get a bubbly mixture and don’t forget to stir.

Step 8

Remove from heat. Add the chicken broth gradually and stir well. Add the frozen vegetables and stir.

Step 9

Heat the mixture over medium heat with constant stirring until it starts boiling. When the mixture reaches a boiling point, stir for one more minute.

Step 10

Remove from the heat and add the chicken.

Step 11

Stir well and pour the mixture into the crust.

Step 12

Put the Bisquick, melted butter, and milk in a small bowl and whisk until you get a smooth mixture.

Step 13

Pour the mixture gently over the entire filling and slowly spread it to the edge of the plate using an offset or rubber spatula.

Step 14

Bake until the top is golden brown or about 25 minutes. Remove from the oven and set it aside for at least ten minutes before serving.