Jen's Pot Pie

1/3 cup butter
1/2 cup bisquick
dillweed (1 1/2 tsp chopped fresh or 1/2 tsp dried)
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
2 cans (6 1/2 oz) chicken
mixed vegetables (usually diced peas and carrots)

Preheat oven to 425.

Heat 1/3 c butter in saucepan until melted.  Stir in 1/2 cup bisquick,
dill, and pepper.  Cook over low heat, stirring constantly, until
bubbly.  Stir in broth and milk.  Heat to boil and cook 1 min.  Stir in
chicken and vegetables.  Pour into baking dish.  Place raw biscuits
over top of mixture; bake 20-25 minutes or until biscuits are brown.

Hints:
I tend to use 3 equivalents pot pie recipe to 4 equivalents bisquit
recipe to feed Prufrock.  Be careful - biscuits rise when cooked.  Use
a deep pan and line the bottom of the oven with aluminum foil to catch
any spillage.

If you don't want to make your own biscuits, the following crust recipe 
should be made 1 to 1 with pot pie mixture above:

1 1/2 cups bisquick
1/4 cup hot water
3 Tbsp margerine/butter

Mix to form soft dough.  Shape into a 9" square; place over hot mixture
in a 9" pan.  Cut slits, and bake as above.