Hearty Chicken Pot Pie

This is a recipe I created when our growing family needed a much heartier version than the standard "pie crust topping" pot pie. It is so simple to make and can whipped together quickly and if using a rotisserie chicken, it is even faster.

For chicken mixture:
1 whole chicken or three chicken breasts, cooked, cooled, and diced,
2 TBS butter or vegetable oil
1 cup minced onion
2 ribs celery, sliced
1 TBS flour
2 potatoes, small dice
4 cups chicken broth, homemade or store bought
1 cup frozen corn
2 TBS chopped fresh parsley
salt, pepper

Topping:
2 cups Bisquick
1 cup Parmesan cheese
2 cups milk

In a medium saucepan heat butter or vegetable oil and saute onions and celery until soft, about 3 minutes. Add salt, pepper, and flour and stir for a minute. Add chicken broth and potatoes, bring to a boil and cook, covered until potatoes are tender but not all the way done, about 10 minutes. Add, chicken, frozen corn, and parsley. Remove from heat and carefully pour into a 9 x 13 Pyrex dish.

For topping place Bisquick and Parmesan cheese into a bowl and add milk, stirring until it is a thick pancake like consistency. You may have to adjust the milk for nice thick results.

Drop topping by teaspoonful onto the chicken mixture until it is covered. If there are a couple spots missing, that is OK, it grows as it bakes.

Bake at 400 degrees for about 20 minutes or until top is nice and brown. Let stand for a few minutes then dig in!

See how the topping bakes together. It is nice and thick and well flavored with the Parmesan cheese.