Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced finely
  • 2 stalks Celery, diced
  • 1/4 cup All-Purpose Flour
  • 1 cup Low Sodium Chicken Broth
  • 1/2 cup Whole or 2% Milk (for filling)
  • 1 (10.5 oz) can Cream of Chicken Soup
  • 3 cups Cooked Chicken, shredded or cubed
  • 1 bag (10 oz) Frozen Mixed Vegetables (Peas, carrots, corn, green beans)
  • 1/2 tsp Dried Thyme
  • Salt and Black Pepper, to taste
  • 2 cups Bisquick Baking Mix
  • 1 cup Whole or 2% Milk (for topping)
  • 1 large Egg

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch (3-quart) casserole dish.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook until softened, about 5–7 minutes.
  3. Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1 minute to build the roux and remove the raw flour taste.
  4. Gradually whisk in the chicken broth and 1/2 cup milk until smooth. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly (about 3 minutes).
  5. Reduce heat to low. Stir in the canned cream of chicken soup, shredded cooked chicken, frozen mixed vegetables, thyme, salt, and pepper.
  6. Cook until the mixture is hot and bubbly throughout. Pour the entire hot filling into the prepared casserole dish.
  7. In a medium bowl, whisk together the Bisquick baking mix, the remaining 1 cup milk, and the large egg until just combined. Do not overmix.
  8. Immediately and evenly pour the Bisquick batter over the hot filling in the casserole dish.
  9. Bake for 30–35 minutes, or until the topping is golden brown, puffed up, and firm to the touch in the center.
  10. Remove from the oven and let the pot pie rest for 5–10 minutes before serving. This allows the filling to settle and the sauce to thicken slightly.