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Bisquick Chicken Pot Pie
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Ingredients
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Step by step
Method
4 steps
- 1
Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish. Melt the butter in a large saucepan, then cook the onion, celery, and carrots for about 3 minutes, until the onion turns translucent. Stir in the garlic for 1 minute.
- 2
Add the cooked chicken and diced potato. Sprinkle in the flour and stir for 1 minute so it coats the vegetables. Pour in the broth, wine if using, and cream of chicken soup, then add the thyme, rosemary, and turmeric.
- 3
Stir in the half-and-half and bring the filling to a soft bubble. Lower the heat and simmer, partly covered, until a fork slides into the potato, about 10–15 minutes. Fold in the peas, taste for salt and pepper, and pour the hot filling into the dish.
- 4
Whisk the Bisquick, milk, and egg in a bowl right before baking. Pour the batter over the filling and bake uncovered for about 40 minutes, until the top is golden and the edges are bubbling. Rest 5 minutes before spooning it out.