Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 small Yellow Onion, finely diced
  • 1/4 cup All-Purpose Flour
  • 1 cup Chicken Broth (low sodium)
  • 1 cup Whole Milk or Half-and-Half
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 cups Cooked Chicken Breast or Thighs (shredded or diced)
  • 10 oz bag Frozen Mixed Vegetables (thawed and drained)
  • 1 1/2 cups Original Bisquick Baking Mix
  • 1/2 cup Whole Milk
  • 1/2 tsp Dried Parsley (optional, for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch deep-dish pie plate or an 8x8 inch baking dish.
  2. Melt the butter in a large skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent.
  3. Make the Roux: Sprinkle the all-purpose flour over the sautéed onions. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  4. Whisk in Liquids: Slowly whisk in the chicken broth until smooth, ensuring no lumps remain. Then, slowly whisk in the milk or half-and-half.
  5. Simmer and Season: Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat and cook for about 3–5 minutes until the sauce has thickened significantly (it should easily coat the back of a spoon). Stir in the thyme, salt, and pepper. Taste and adjust seasoning as needed.
  6. Combine the Filling: Remove the skillet from the heat. Gently stir in the cooked, shredded chicken and the thawed mixed vegetables. Pour the finished filling mixture evenly into the prepared baking dish.
  7. Prepare Bisquick Batter: In a medium bowl, combine the Bisquick baking mix and 1/2 cup of milk. Stir just until combined; do not overmix (a few lumps are fine). The batter will be thick.
  8. Top the Pie: Spoon the Bisquick topping evenly over the hot filling in the baking dish. If using, sprinkle the optional dried parsley over the topping for visual appeal.
  9. Bake: Place the baking dish in the preheated oven. Bake for 25–30 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean. The filling around the edges should be visibly bubbling.
  10. Rest and Serve: Remove the pie from the oven and allow it to rest for 5–10 minutes before serving. Scoop generous portions directly from the dish.