Description
This Bisquick chicken pot pie is the easiest cozy dinner—creamy chicken and veggies topped with a golden Bisquick crust.
Ingredients
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups cooked shredded chicken
2 cups frozen mixed vegetables
1 tablespoon chopped parsley (optional)
Bisquick topping
2 cups Bisquick mix
1 cup whole milk
2 large eggs
Instructions
Heat oven to 400°F. Grease a 9×13-inch baking dish.
Melt butter in a skillet over medium. Cook onion 3 minutes; add garlic 30 seconds.
Whisk in flour and cook 1 minute. Slowly whisk in broth and milk until smooth.
Simmer 3 to 5 minutes until thick. Stir in salt, pepper, thyme, chicken, and veggies.
Pour filling into baking dish.
Whisk Bisquick, milk, and eggs. Pour evenly over filling.
Bake 30 to 35 minutes until topping is deep golden and center is set. Rest 10 minutes before serving.
Notes
Shortcut: Rotisserie chicken works great.
Veg swap: Use frozen peas and carrots if you prefer.
Tools: Skillet, whisk, 9×13-inch dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American