Chicken Under a Blanket

I love chicken pot pie.  I hate making pie crust.  Granted, ever since my friend taught me how to do it, it isn't really that hard...but this recipe is so much easier.  I call it Chicken Under a Blanket because it is chicken pot pie filling under a blanket of yummy biscuit mix.  I have a big pan of it going right now in my oven and I can not wait to eat it later!

You Will Need:
1/2 cup Bisquick (I used the Gluten free version)
1/2 cup low fat milk
2 eggs
2 cups shredded chicken
2 cups mixed baby vegetables
2 TBSP butter
1 TBSP olive oil
3 TBSP flour (I used gluten free flour)
2 TBSP grainy brown mustard
1/2-1 box chicken stock
2 TBSP salt, 1 TBSP black pepper- blended and set aside
Cooking Spray

Directions:
In a large skillet melt the butter and olive oil.  Whisk in the flour until smooth.  Add the broth to the flour mixture, 1/2 a cup at a time, whisking in between, until you have a thick gravy.  You should not need all of the stock.  Add the brown mustard and whisk to incorporate.  Taste and add a 1/2 tsp of the salt and pepper blend if needed.  Taste again, add more as needed.  Chicken broth has salt, so don't skip the tasting step before adding more seasoning- especially if you used salted butter.  Add the chicken and vegitables and stir to combine.  Taste again...you get the idea.  Pour the chicken mixture in a large greased baking dish.

In a large measuring cup, combine the milk, Bisquick and eggs.  Stir well.  Pour the batter on top of the chicken mixture.  Without actually stirring, gently poke the chicken mixture so the biscuit batter can sink down a little bit into the pan.  Bake at 350 degrees for 45 minutes to an hour.  The batter should be set and brown.

This recipe is adapted from the Bisquick website for mini pot pies.  I have found them difficult to get out of the muffin pan and hard to store leftovers, so I prefer to bake mine in a large baking dish.  I also like the thicker biscuit topping.