Preheat oven to 400 degrees.

For the bottom crust: In a bowl,  add Bisquick and butter. With a pastry blender, cut in the butter to resembles coarse crumbs. Using a wooden spoon, stir in the milk until the mixture begins to form a ball.

Pat the dough into the bottom and up the sides of a 9-inch pie plate. Bake at 400 degrees for 5 minutes, or until just turning light brown. Remove from the oven and set aside.

To prepare the filling: Heat the butter in a medium saucepan and melt. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually add in the chicken broth until combined. Mix in 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 mix in the chicken. Pour the chicken mixture into the crust lined pie plate.

To prepare the top crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Using and offset spatula, gently spread the top crust to edge of the pie plate.

Bake at 400 degrees for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving. Serves 6.