Bisquick Chicken Pot Pie

Stove Top/Oven

1. Preheat the oven to 350 degrees.
2. Melt the butter in a large saucepan. Add the onions, celery, and carrots.
3. Sautee for 3 minutes, until the vegetables have softened and the onions are translucent.
4. Add the minced garlic and cook for an additional minute, until fragrant.
5. Add the cooked chicken and diced potatoes.
6. Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour. Let it cook for 3 minutes.
7. Pour in the chicken broth, wine, and cream of chicken soup.
8. Add 1/4 tsp turmeric, 1/2 tsp dried thyme, & 1/2 tsp dried rosemary.
9. Pour in the half and half and increase heat until it reaches a soft bubble. Decrease heat to medium low. Let it simmer, partially covered, until the potatoes are fork tender.
10. Stir in frozen peas. Remove from heat.
11. Feel free to taste the filling and season with salt/pepper if desired.
12. Pour the mixture into a lightly greased 9 x13 casserole dish.
13. Combine the Bisquick, milk, and egg until well-combined. Pour it over the filling. DO NOT do this step ahead of time. Wait until the last minute for the right consistency.
14. Bake, uncovered, for 40 minutes, or until the top is golden brown.
15. Sprinkle with roughly chopped fresh parsley and serve!

Crock Pot Method

1. Melt the butter on the bottom of the Crock Pot over high heat. Add the onions, celery, and carrots. Toss to coat in the butter.
2. Add the minced garlic, cooked chicken, and diced potatoes.
3. Sprinkle flour over the vegetables, toss to coat.
4. Pour in the chicken broth, wine, and cream of chicken soup. Add 1/2 tsp turmeric, 1/2 tsp dried thyme, and 1/2 tsp rosemary.
5. Heat on low for 8-10 hours, or on high for 4-5.
6. Stir in the half and half and frozen peas, heat on high for 30 minutes.
7. Feel free to taste the filling and season with salt/pepper if desired.
8. Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
9. Add the golden brown biscuits to the top of the filling in the slow cooker, or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
10. Sprinkle with parsley and serve!

Instant Pot

1. Set the Instant Pot to Saute mode and melt the butter. Add the diced onions, celery, and carrots and cook for 3 minutes, until softened.
2. Add the garlic and cook for 1 more minute.
3. Add the cooked chicken and diced potatoes. Sprinkle with flour and toss to coat. Heat for 3 minutes.
4. Pour in the chicken broth, wine, and cream of chicken soup. Add 1/2 tsp turmeric, 1/2 tsp dried thyme, and 1/2 tsp rosemary.
5. Place the lid on the pot and ensure the pressure release valve is sealed. Hit Cancel, then hit Pressure Cook and set the timer for 7 minutes. When the time is up, flip the quick release valve.
6. Switch to soup mode. Stir in the half and half and frozen peas. Let it heat for 10-15 minutes, stirring occasionally.
7. Feel free to taste the filling and season with salt/pepper if desired.
8. Meanwhile, prepare biscuits in the oven according to package instructions. You'll want to make a minimum of four, (at least 1 for each person).
9. Transfer the filling to a serving dish. Add the golden brown biscuits to the top of the filling or slice each biscuit in half and spoon pot pie filling over the bottom biscuit and and top it with the other biscuit.
10. Sprinkle with parsley and serve!