The Golden Bisquick Chicken Pot Pie Casserole Recipe #chicken #chickenpotpie #biscuits #casserole #dinner

This Bisquick Chicken Pot Pie has a golden biscuit crust and an easy homemade filling that can be prepared two days ahead of time! This dinner is sure to be a family favorite! #chicken #chickenpotpie #biscuits #casserole #dinner

The Golden Bisquick Chicken Pot Pie Casserole Recipe #chicken #chickenpotpie #biscuits #casserole #dinner

This Bisquick Chicken Pot Pie has a golden biscuit crust and an easy homemade filling that can be prepared two days ahead of time! This dinner is sure to be a family favorite! #chicken #chickenpotpie #biscuits #casserole #dinner

Ingredients:
2 cups chicken broth
½ cup carrots finely diced
1 cup Bisquick
½ cup milk
1 large egg beaten
2 cloves garlic minced
4 Tablespoons butter
½ cup onions finely diced
½ cup celery finely diced
2 cups cooked chicken diced or shredded* See Note 1
¼ cup flour
2 teaspoons chicken base (optional)* See Note 2
1/3 cup white wine optional
½ teaspoon turmeric optional
Salt/Pepper to taste
½ teaspoon dried thyme leaves
½ cup half and half can also use milk
½ cup frozen peas
Fresh Parsley to garnish

Instructions:

  1. First, Preheat the oven to 350 degrees.
  2. Then, Melt the butter in a large saucepan. Add the onions, celery, and carrots.
  3. Next, Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
  4. Then, Add the minced garlic and cook for an additional minute, until fragrant.
  5. Next, Add the cooked chicken. Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour.
  6. Then, Pour in the chicken broth and stock along with the wine, (if using). Allow it to simmer and thicken for 3 minutes or so.
  7. Add the turmeric, salt/pepper, and dried thyme.
  8. Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat.
  9. Stir in frozen peas.
  10. Pour the mixture into a lightly greased casserole dish.
  11. Combine the Bisquick, milk, and egg. Pour it over the casserole dish. (Mine was 13.25"x9" but close variations of that size are fine.)
  12. Bake, uncovered, for 30 minutes, or until the top is golden brown.
  13. Sprinkle with roughly chopped fresh parsley.
  14. Serve and enjoy!

NOTES:
Note 1:
I like to purchase a rotisserie chicken for this meal because I use the chicken for the filling and make an easy chicken broth with the carcass that I also use for the filling. This gives it ultimate homemade flavor!
Note 2:
*Chicken base is a highly concentrated base for making soups, stews, etc. It adds an increased depth of flavor than just using chicken broth.
Not all chicken bases have the same level of sodium content, some have double or triple the amount than others do. They also have reduced sodium versions, so check the label prior to purchasing.
Better than Bouillon is my base of choice. I also like Orrington Farms.
Quicker Version:
For a quicker version of this recipe, combine the softened vegetables, 1 cup of chicken, and peas with a can of Cream of Chicken soup. Pour into a pie plate and top with Bisquick mixture.
Bake at 350° for 30 minutes, or until the top is golden brown.

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