Preheat oven to 350 degrees F.

In a 4 quart saucepan, add a tablespoon of oil or butter and chopped onion, cook until translucent.

Stir in chicken, frozen vegetables, chicken broth and spices. Turn up heat to allow the mixture to boil.

In a small bowl, add milk and cornstarch. Whisk until smooth. Stir into chicken pot pie mixture. Continue boiling until liquid has thickened. Taste and adjust seasoning, if needed.

Remove from heat and pour contents into an ungreased 9 x 13” casserole dish.

In a separate bowl, add topping ingredients and mix well. Spoon topping over the chicken mixture and smooth out to cover the surface. Sprinkle with fresh parsley if desired.

Bake 25-30 minutes or until toothpick inserted in the center comes out clean.