Hearty Chicken Pot Pie

2	tablespoons butter or margarine
1	medium onion, chopped
1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2	cups cut-up cooked chicken
1 3/4	cups Progresso® chicken broth
1	teaspoon seasoned salt
1/2	teaspoon dried thyme
3/4	cup milk
3	tablespoons cornstarch Topping 3/4 cup Bisquick® Gluten Free mix 1/2 cup milk 1 egg 2 tablespoons melted butter or margarine 1 tablespoon chopped fresh parsley

1. Heat oven to 350ºF. 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.
2. 1. 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.
   2. Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.