Veggie Biscuit Pie

This is Finlay's most oft requested meal. I have to admit the filling is pretty tasty. I usually prefer regular crusts on pot pies, but this is certainly easier when I am cooking with kids. Finlay is always so excited when we make this. I always let the boys pick out which veggies will go into the pie.

Filling:
4-6 cups vegetables (we use whatever we have on hand - carrots, broccoli, mushrooms, corn, potatoe, etc.)
3 tablespoons butter
1/2 cup chopped onion
3 tablespoons flour
2 cups hot water with 2 tsp chicken bouillion mixed in and dissolved
1 tablespoon Italian seasoning

Biscuits:
2 cups Bisquick mix
1 cup milk
1 cup shredded cheese

1. Heat oven to 400.
2. Cook veggies until crisp-tender. For example, I usually cook cut-up raw carrots for about 5 minutes. Frozen or pre-cooked veggies might not need to be cooked as long.
3. Meanwhile, melt butter in large skillet or saucepan. Add onion; cook about 2 minutes, stirring occasionally until the onions are tender.
4. Beat flour into butter mixture with a wire whisk. Gradually beat in broth and seasoning. Reduce heat to medium-low. Cook about 5 minutes or until sauce thickens.
5. Stir veggies into sauce. Spoon into ungreased casserole dish.
6. Mix biscuit ingredients together (you can add bacon bits or cooked bacon for a little different taste); stirring just until blended. Spoon biscuit batter around edge of veggie mixture.
7. Bake 25-30 minute or until biscuit crust is golden brown.