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Bisquick Chicken Pot Pie Casserole

Bisquick Chicken Pot Pie Casserole

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4

Ingredients
4 Tablespoons butter
½ cup onions finely diced
½ cup celery finely diced
½ cup carrots finely diced
2 cloves garlic minced
2 cups cooked chicken diced or shredded* See Note 1
¼ cup flour
2 cups chicken broth
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
1 cup Bisquick
½ cup milk
1 large egg beaten
Fresh Parsley to garnish
Steps
1- Preheat the oven to 350 degrees.
2- Melt the butter in a large saucepan. Add the onions, celery, and carrots.
3- Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
4- Add the minced garlic and cook for an additional minute, until fragrant.
5- Add the cooked chicken.
6- Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour.
7- Pour in the chicken broth and stock along with the wine, (if using). Allow it to simmer and thicken for 3 minutes or so.
8- Add the turmeric, salt/pepper, and dried thyme.
9- Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat.
10- Stir in frozen peas.
11- Pour the mixture into a lightly greased casserole dish.
12- 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.)
13- Bake, uncovered, for 30 minutes, or until the top is golden brown.
14- Sprinkle with roughly chopped fresh parsley and serve!
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