Ingredients:

  • 2 cups cooked chicken breast, shredded or cubed
  • 12 oz frozen mixed vegetables, thawed
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup whole milk (filling)
  • 0.5 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.25 tsp cracked black pepper
  • 1 cup Bisquick™ Original Mix
  • 0.5 cup whole milk (topping)
  • 1 large egg
  • 2 tbsp melted butter

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In your large bowl, stir together the chicken, 12 oz vegetables, soup, 0.5 cup milk, onion powder, thyme, and pepper.
  3. Spread the mixture evenly into your ungreased 9 inch pie plate. Look for a level surface so the topping doesn't sink into valleys.
  4. In the medium bowl, whisk 1 cup Bisquick, 0.5 cup milk, and the egg until just combined.
  5. Fold in the 2 tbsp melted butter. Don't overwork the batter, or the biscuits will become tough.
  6. Pour the batter over the chicken mixture. Use a spoon to spread it to the edges.
  7. Place in the oven for 20 minutes.
  8. At the 20 minute mark, the top should be pale gold.
  9. Bake for another 8-10 minutes until the top is deep golden brown and the filling bubbles at the edges.
  10. Let the dish sit for 5 minutes before serving. Note: This allows the gravy to thicken and stay on the spoon.