Bisquick Chicken Pot Pie
Servings: 3
Ingredients
- 2 cups cooked chicken cubed
- 2 1/2 cups frozen vegetables thawed
- 1 small onion
- 1/4 cup butter
- 1/2 cup flour
- 1/2 cup milk, cold
- 1 3/4 cup chicken stock, boiling
- Seasonings: 1/4 tsp dry basil, 1/4 tsp dry thyme, a pinch of nutmeg
- salt pepper
- CRUST:
- 1/2 cup Bisquick mix, homemade or store-bought
- 1 egg
- 1/4 cup milk
Instructions
-
Saute onion in butter until soft.
-
Add flour and cook for about 1 minute, whisking continually. Flour should remain white and not turn brown.
-
Slowly add cold milk, little by little, constantly stirring so that there are no lumps.
-
When sauce is thickened, add chicken meat, chicken stock and vegetables. Season the mixture. Transfer into buttered round 7" / 18 cm diameter, deep dish (4 cups / 0.9 liters volume).
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In a small bowl, stir Bisquick mix, egg and milk. Spoon the batter over the sauce.
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Bake for 35-45 minutes in 350 F / 175 C oven or until topping is golden.