Preheat oven to 400°F. Lightly grease an 8-by-8-inch or 9-inch baking dish or pie pan.

Prepare the Pork King Good Puggets according to package directions. Let cool slightly, then chop into bite-size pieces and set aside.

In a large skillet over medium heat, melt the butter. Add the onion and carrots and cook for 4 to 5 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute, then slowly whisk in the chicken broth and milk. Simmer for 3 to 5 minutes, until thick and creamy.

Stir in the peas, corn, thyme, rosemary, salt, and pepper. Fold in the chopped Pork King Good Puggets. Transfer the filling to the prepared baking dish.

In a medium bowl, stir together the Gluten-Free Bisquick, milk, and melted butter until just combined. The mixture will be thick, like pancake batter.

Spoon the Bisquick topping evenly over the hot filling, gently spreading it to the edges.

Bake for 30 to 35 minutes, until the topping is puffed, set in the center, and lightly golden, and the filling is bubbling around the edges.

Let rest for 10 minutes before serving to allow the sauce to thicken.