Easy Bisquick & Buttermilk Chicken Pot Pie

1. 1

   Position a rack in the center of the oven, and preheat oven to 350 degrees.

2. 2

   Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.

3. 3

   Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.

4. 4

   Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.

5. 5

   Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).

6. 6

   Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.

7. 7

   You're done!

* Per serving · 4 servings · Values may vary.