Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 4 Servings
Whether you are preparing for your guests or your family, this Bisquick Chicken Pot Pie is the perfect dinner! Ready in just 1 hour and 20 minutes, this will be the best decision you will ever make today. Enjoy!
Ingredients:
½ c half and half can also use milk
½ c frozen peas
2 c chicken broth
2 cloves garlic, minced
½ c onions, finely diced
1 Russet potato, diced
¼ c dry white wine, optional, can also use chicken broth
½ tsp dried thyme leaves
½ tsp dried Rosemary
3 tbsp flour
2 c cooked chicken, diced or shredded
1 can Cream of Chicken Soup
4 tbsp butter
½ c celery, finely diced
½ tsp turmeric, optional, gives it a golden color
½ c carrots, finely diced
Bisquick Topping:
1 large Egg, beaten
½ c milk
1 c Bisquick
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch casserole dish.
Place a large pan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add carrots, onions, and celery. Sauté for a few minutes until soft.
Add garlic and sauté for a minute or until aromatic.
Add the potatoes and cooked chicken. Stir and cook for a few more minutes until the potatoes are fork-tender.
Add the flour over the chicken and potatoes, then toss until well coated. Cook for another minute.
Add wine, cream of chicken soup, and chicken broth. Scrape the bottom of the pan to get the browned bits. Stir everything until well blended.
Add the ½ tsp dried rosemary, ½ tsp turmeric, and ½ tsp thyme. Stir until well incorporated.
Add half & half, then stir until well blended. Allow the mixture to boil.
Reduce the heat to medium-low, then simmer for a few minutes until the potatoes are soft.
Add the frozen peas and stir until well mixed. Remove the pan from the stove. Taste and add more seasonings if needed.
Transfer the mixture to the prepared casserole dish and spread it evenly.
In a mixing bowl, add milk, egg, and Bisquick. Stir until well blended.
Pour the mixture on top of the casserole and spread it evenly.
Place it inside the preheated oven and bake for about 40 minutes or until the top turns golden brown.
Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Instant Pot Method:
Press the “Sauté” button on the Instant Pot.
Add butter and allow it to melt.
Add the carrots, onions, and celery. Sauté for about 3 minutes or until soft.
Add garlic, then sauté for a minute or until aromatic.
Add the potatoes, cooked chicken, and flour. Toss until well coated. Cook for about 3 minutes.
Add wine, cream of chicken soup, and chicken broth. Scrape the bottom of the pan to get the browned bits. Stir everything until well blended.
Add the ½ tsp dried rosemary, ½ tsp turmeric, and ½ tsp thyme. Stir until well incorporated.
Cover and seal the Instant Pot. Press the “Pressure Cook” button, then cook for about 7 minutes. Do a quick release.
Press the “Soup” mods, then add the frozen peas and half & half. Stir until well blended. Cook for another 15 minutes.
Cook the biscuits in the oven.
Serve and enjoy!