Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings
You will be amazed at how easy it is to make this Bisquick Chicken Pot Pie! Just follow these steps, and you are good to go! Dinner will be served in just more than an hour. Enjoy!
Ingredients:
½ tsp dried Rosemary
3 tbsp flour
2 c cooked chicken, diced or shredded
1 can Cream of Chicken Soup
4 tbsp butter
2 cloves garlic, minced
¼ c dry white wine, optional, can also use chicken broth
1 Russet potato, diced
½ tsp turmeric, optional, gives it a golden color
½ c carrots, finely diced
½ tsp dried thyme leaves
½ c celery, finely diced
½ c half and half can also use milk
½ c frozen peas
½ c onions, finely diced
2 c chicken broth
Bisquick Topping:
1 large Egg, beaten
1 c Bisquick
½ c milk
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch casserole dish.
Put a large pan on the stove and turn the heat to medium. Add butter and allow it to melt.
Add the celery, carrots, and onions. Sauté for a few minutes until soft and translucent.
Add garlic and sauté for about a minute or until aromatic.
Add the potatoes and cooked chicken. Stir until well incorporated and cook the potatoes for a few minutes.
Sprinkle flour over the chicken and potatoes, then toss until well coated. Cook the flour for a minute to remove the raw taste.
Add cream of chicken soup, chicken broth, and wine. Scrape the bottom of the pan to get the browned bits, then give it a good stir.
Stir in ½ tsp dried rosemary, ½ tsp thyme, and ½ tsp turmeric.
Add half & half, then stir again until well blended. Allow the mixture to boil.
Reduce the heat to medium-low, then simmer the mixture for a few minutes.
When the potatoes are tender, add the frozen peas. Remove the pan from the heat, then add more seasonings if needed.
Transfer the mixture to the prepared casserole dish and spread it evenly.
In a mixing bowl, add milk, Bisquick, and egg. Whisk until well blended.
Pour the mixture on top of the casserole and spread it evenly.
Place the casserole in the preheated oven and bake for about 40 minutes or until the top turns golden brown.
Remove from the oven, then sprinkle freshly chopped parsley on top.
Serve and enjoy!
Notes:
You can cook this in the Instant Pot. Just simply follow these easy steps.
Instant Pot Method:
Press the “Sauté” button on the Instant Pot. Add butter and allow it to melt.
Add celery, carrots, and onions. Sauté for a few minutes until soft and translucent. Add garlic, then sauté for a minute or until aromatic.
Add the potatoes, cooked chicken, and flour. Toss until well incorporated. Cook for about 3 minutes.
Add cream of chicken soup, chicken broth, and wine. Scrape the bottom of the pan to get the browned bits. Give it a good stir.
Stir in ½ tsp dried rosemary, ½ tsp thyme, and ½ tsp turmeric.
Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for about 7 minutes. Release the pressure.
Press the “Soup” button, then add the frozen peas and half & half. Stir everything until well blended and cook for 15 more minutes.
Refer to the directions provided on the package of the biscuits on how to prepare them.
Serve and enjoy!
Nutrition Facts:
Calories: 507 kcal, Carbohydrates: 36g, Protein: 26g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 138mg, Sodium: 1270mg, Potassium: 570mg, Fiber: 3g, Sugar: 8g, Vitamin A: 3465IU, Vitamin C: 19.1mg, Calcium: 167mg, Iron: 3.1mg