Pancake Mix Chicken Pot Pie

Preheat oven to 400°F.

In a medium bowl, use a pastry blender to cut the butter into the pancake mix until the mixture resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball. Pat the dough onto the bottom and up the sides of a pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

Heat the butter in a saucepan over medium heat until melted. Using a wooden spoon, stir in the pancake mix, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.

Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.

In a small bowl, whisk together the pancake mix, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.

Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.