Filling
2 tablespoons butter
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso™ chicken broth
1 teaspoon gluten-free seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
Topping
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon chopped fresh parsley
Diners found Cappello's Almond Flour Biscuits tasty opposed to the sweet pancake batter from King Arthur. Popping the temperature up to 375°F seemed to provide good color to the cut in half biscuits.
Heat oven to 350°F. 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.
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.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.