Ingredients:

  • 2 cups cooked chicken breast, shredded or cubed
  • 12 oz frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 10.5 oz condensed cream of chicken soup (low sodium)
  • 0.5 cup low-sodium chicken bone broth
  • 0.5 tsp dried thyme
  • 0.25 tsp cracked black pepper
  • 1 cup Bisquick Original Heart Smart baking mix
  • 0.5 cup skim milk
  • 1 large egg
  • 0.25 tsp garlic powder
  • 1 tbsp melted grass-fed butter

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, stir together the chicken, mixed vegetables, condensed soup, bone broth, thyme, and black pepper.
  3. Transfer to baking dish. Pour the mixture into an ungreased 9 inch pie plate. until the surface is even.
  4. In a separate bowl, stir the baking mix, milk, egg, and garlic powder with a fork. until just combined and no large dry streaks remain.
  5. Pour the batter. Gently spread the biscuit mixture over the chicken filling. until the filling is mostly covered to the edges.
  6. Initial bake. Place in the oven for 20 minutes. until the crust begins to set and turn pale gold.
  7. Apply the butter finish. Remove briefly and brush the melted grass fed butter over the top. until the crust is glistening.
  8. Final browning. Return to the oven for another 8 to 10 minutes. until the topping is deep golden brown and the filling is bubbling.
  9. Rest the dish. Allow the pie to sit on a wire rack for 5 minutes.
  10. Garnish and serve. Sprinkle with a touch more cracked pepper or fresh parsley.