Ingredients:

  • 300 g cooked chicken, diced (about 2 cups; rotisserie chicken works well)
  • 298 g condensed cream of chicken soup (1 can, 10.5 oz)
  • 240 ml chicken broth (1 cup)
  • 280 g frozen mixed vegetables (peas, carrots, corn, and green beans), not thawed (about 2 cups)
  • 1 g dried thyme (1/2 tsp)
  • 1 g garlic powder (1/4 tsp)
  • 3 g salt (1/2 tsp)
  • 0.5 g black pepper (1/4 tsp)
  • 120 g Bisquick baking mix (1 cup)
  • 180 ml milk (3/4 cup)
  • 1 large egg (about 50 g)
  • 28 g unsalted butter, melted (2 tbsp), for brushing on top

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. Dice the chicken into bite-sized pieces.
  3. In a large skillet over medium heat, combine the chicken, cream of chicken soup, chicken broth, thyme, garlic powder, salt, and pepper. Stir until smooth.
  4. Add the frozen vegetables and stir them in. Bring to a gentle bubble, then simmer for about 5 minutes, until the filling looks like a thick gravy that coats the back of a spoon.
  5. Pour the hot filling into the greased baking dish and spread it evenly across the bottom.
  6. In a medium mixing bowl, whisk the Bisquick, milk, and egg until smooth. The batter should be thick but pourable, like thick pancake batter. A few small lumps are fine.
  7. Drop spoonfuls of batter over the hot filling. Spread gently with a spatula. Small gaps are fine.
  8. Brush the top with the melted butter.
  9. Bake for 30 to 35 minutes, until the top is deep golden, the filling bubbles at the edges, and a toothpick inserted into the topping comes out clean.
  10. Let the pot pie rest for 5 minutes so the filling settles.
  11. Scoop into bowls and serve warm.