Gluten Free Chicken Pot Pie

Absolutely so easy and delicious! Another great gluten free recipe.
                              ---Cook Because You Can


Filling:
2 tablespoons butter
1 cup diced potatoes (peeled)
2 garlic cloves
3-4 celery stalks chopped (try to chopped all the vegetables the same size)
2 medium carrots chopped
1/2 cup frozen peas
1 1/2 cups cooked chicken – cut up
1 3/4 cup gluten free chicken broth
1 teaspoon 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
1 teaspoon tried thyme (I actually used 1 tablespoon and we both thought it was too much)
Salt to taste

Directions:
Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add potatoes; cook, stirring frequently cook for five minutes. Stir in celery, carrots, garlic and peas, cook an additional five minutes. Add the 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 with fork until blended. Season with salt and pepper. Drop topping mixture in small spoonful's over chicken mixture. Carefully spread the topping over the entire dish (this is optional, you can just top it with the spoonful's).
Bake 30-35 minutes or until toothpick inserted in center of topping comes out clean. The topping should be a light golden brown