Chicken Pot Pie With A Bisquick Topping
Description
This classic chicken pot pie is a hearty and comforting dish that’s perfect for any night of the week. The classic combination of tender chicken, vegetables and a creamy sauce is topped with a Bisquick biscuit topping that adds a light, flaky crunch to the mix. This easy to make recipe is sure to become a family favorite in no time!
Prep Time
This chicken pot pie recipe takes about 15 minutes to prepare and assemble. This includes prepping the vegetables, cooking the chicken and making the creamy sauce.
Cook Time
Once the ingredients are all prepped and the pot pie is assembled, it takes about 30 minutes to bake. The Bisquick topping will become golden brown and flaky as it bakes, giving the pot pie a delicious crunchy topping.
Ingredients
- 1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup frozen green peas
- 1 cup (8 oz.) chicken broth
- 1/2 cup (4 oz.) sour cream
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Bisquick baking mix
- 1/4 cup milk
Instructions
1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the diced onion and carrots, and sauté until the vegetables are tender, about 5 minutes.
3. Add the chicken cubes and sauté until the chicken is cooked through, about 5 minutes. Add the garlic powder, oregano, thyme, salt and pepper, and stir to combine.
4. Add the chicken broth and bring to a simmer. Add the flour and stir to combine. Cook for 1-2 minutes, until the sauce has thickened.
5. Turn off the heat and stir in the sour cream and frozen peas. Pour the chicken mixture into the prepared baking dish.
6. In a medium bowl, mix together the Bisquick baking mix and milk until a soft dough forms. Drop spoonfuls of the dough over the top of the chicken mixture in the baking dish.
7. Bake for 30 minutes, until the topping is golden brown and the filling is bubbly.
Equipment
This recipe requires a large skillet, a 9x13-inch baking dish, and a medium bowl.
Notes
Feel free to use any type of frozen vegetables in this recipe. You can also substitute other cuts of chicken, such as chicken thighs, if desired.
Nutrition: Per Serving
Calories: 375, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 100mg, Sodium: 600mg, Carbohydrates: 30g, Fiber: 2g, Sugar: 3g, Protein: 32g
Recipe Tips
This recipe can easily be doubled to feed a larger crowd. To ensure that the filling is cooked through and the topping is golden brown, use a thermometer to check that the internal temperature of the filling has reached 165°F before removing it from the oven.
If you don’t want to use Bisquick for the topping, you can make a simple biscuit topping by mixing together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt, 1/4 cup of butter, and 1/2 cup of milk. Drop spoonfuls of the topping over the filling before baking.
This chicken pot pie can be made ahead of time and stored in the refrigerator for up to 2 days before baking. When ready to bake, let the pot pie sit at room temperature for 30 minutes before baking.
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