CHICKEN & PANCETTA POT PIE

INGREDIENTS
2 cups chopped cooked chicken breast (seasoned with salt/pepper prior to cooking)
.5 lb pancetta finely chopped
1 potato, diced
Shallot (1 large)- diced
1 cup frozen mixed veggies
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper
1 Tbsp thyme
1 1/2 cups instant biscuit mix
1 cup milk
2 Tbsp fresh lemon juice
1 stick butter

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In a large saucepan sauté the pancetta, stirring occasionally, until brown and crispy, about 8 minutes. Pour the pancetta and any cooking juices onto a paper towel-lined pate
3.  Add 1 tbsp butter, shallots, potato and thyme to the saucepan. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Cook until the potatoes are tender.
3. In a greased 2-quart casserole, layer the chicken and frozen veggies.
4. Mix the soup, chicken broth, potato mixture, and season with salt and pepper (if needed); pour over the layers.
5. Stir together the biscuit mix and milk, and pour this over the casserole.
6. Drizzle remaining butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.