Filling:
2/3 cup butter
1/3 cup chopped onion
2/3 cup all-purpose flour
3 1/2 cups chicken broth
1 cup milk
2 teaspoons garlic and herb seasoning
3 cups shredded chicken (rotisserie leftovers work very well)
1/2 bag frozen peas & carrots
1/2 bag frozen corn
16 oz bag frozen diced potatoes
Crust:
1 1/2 cup Bisquick (or any baking mix)
1/2 cup milk
1 egg
Cooking spray
Preheat oven to 425.
In a saucepan, melt butter over medium heat. Add onion and cook until tender. Wisk in flour. Gradually wisk in broth and milk, then add the seasoning. Wisk frequently until bubbly and thickened.
Stir in chicken, vegetables and potatoes. Remove from heat.
Spray pan with cooking spray. Pour chicken mixture into pan.
For crust:
Beat egg. Add milk and mix. Add in Bisquick and mix until well-blended. Pour evenly over the filling.
Bake 30-40 minutes, or until the top is golden brown. Let sit for 5 minutes before serving.
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