Bisquick (not necessarily quick) Chicken Pot Pie

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OK, first off. How are you doing? Weird times, huh? Is anyone else strung out on family time yet? I mean this is A LOT of family time. A LOT of togetherness. A LOT of cooking for these hungry beasts all day long. I had no clue so much food was consumed by my family. Including the dog. No clue. I mean we eat pretty healthily, even the dog likes to snack on carrots (weird - yes) but it’s still a lot of food.

We are doing our part to support local businesses by ordering take out as much as our budget allows but with out dietary restrictions, like always, it’s just easier to cook in. I’ll be posting some new (and old) recipes this week in the hopes that they help add a fun bit to your families evenings, because if it’s anything like ours dinners are going to get stale pretty quickly and nothing is more comforting than a warm home cooked meal.

Here’s one of our favorite in between weather meals - pot pie! A 9x13 pan serves our family of 3 for 2 days. After a long day of playing in mud puddles or being outside in the damp spring weather it’s so comforting to smell the warm biscuits and veggies cooking in the oven.

Note: I will not say this is one of my quickest recipes. Including prep time it takes roughly an hour. BUT it is delicious AND you can prep double (except for the topping), freeze it and cook it later!

INGREDIENTS
Servings 6-8

  • 4 Tablespoons butter (more if you want to add butter to the topping as it cooks - just a suggestion)

  • ½ cup onions and celery each  diced

  • 1 cup carrots, finely diced

  • 1 russet potato diced

  • 2 cups  chicken, diced (can also used precooked chicken - rotisserie)

  • 2 cloves garlic, minced

  • 3 Tablespoons flour

  • 2 1/2 cups chicken broth

  • ½ teaspoon dried thyme leaves and rosemary each

  • 3/4 cup half and half, can also use milk

  • ½ cup frozen peas

  • Bisquick Topping (Gluten Free Bisquick needs double and more milk)

  • 1 cup Bisquick

  • ½ cup milk

  • 1 large egg, beaten

DIRECTIONS
Prep time 20-30 minutes - Cook time 40 minutes

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  1. Preheat the oven to 350 degrees.

  2. Melt the butter in a large saucepan. Add the chicken and sauté until browned.

  3. Add the onions, celery, potatoes, and carrots and sauté 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. Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour. Let it cook for 3 minutes.

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6. Pour in the chicken broth and add spices - stir.

7. Pour in the half and half/milk and increase heat until it reaches a soft bubble then Let it simmer, partially covered, until the potatoes are fork tender - 5-10 minutes.

8. Remove from heat and stir in peas.

9. Season with salt/pepper if desired.

10. Pour the mixture into a lightly greased 9 x13 casserole dish.

11. Combine the Bisquick, milk, and egg until well-combined. Pour it over the filling. DO NOT do this step ahead of time. Wait until the last minute for the right consistency.

12. Bake, uncovered, for 40 minutes, or until the top is golden brown (I add pats of butter to the top half way through - butter is always a good choice)

13. Dig in. Eat your feelings. Enjoy. Hang in there.

X Hugs X