Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (710 ml) chicken broth
  • 1 cup (240 ml) milk (any fat percentage)
  • 2 cups (about 300g) cooked chicken, shredded or cubed (rotisserie chicken works great!)
  • 1 cup (about 150g) frozen peas
  • 1 cup (about 150g) frozen corn
  • 1/4 cup chopped fresh parsley, for garnish (optional)
  • 2 cups (240 g) Bisquick mix
  • 1 cup (240 ml) milk
  • 1 cup (about 100 g) shredded cheddar cheese (or your favorite cheese blend)

Instructions:

  1. Melt butter in a large skillet. Sauté onion, carrots, and celery until softened. Stir in thyme, rosemary, and pepper.
  2. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened.
  3. Stir in cooked chicken, peas, and corn. Remove from heat.
  4. In a mixing bowl, combine Bisquick mix, milk, and cheese. Stir until just combined.
  5. Pour the chicken filling into the pie dish or casserole dish. Drop spoonfuls of the Bisquick topping evenly over the filling.
  6. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
  7. Let cool for 10 minutes before serving. Garnish with fresh parsley, if desired.