It can be done.
What you need:
- 3/4 cup Bisquick® Gluten Free mix
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
Throw all these ingredients in a bowl and mix it together with a fork. You’ll be spooning it on top of the chicken/veg mixture in the end.
- Chicken (I’ll let you decide how to get this. I tend to bake/boil a chicken and use the meat off that, but you can use bonelesss skinless chicken breasts, or whatever is easier for you)
- Ground sage, parsley, garlic powder, kosher salt, coarse ground pepper
- 1 cup Sour cream
- 1 cup chicken stock (it’s handy if you boil a chicken, you have fresh stock right there! BooYa!!)
- 2 carrots, diced
- 4 red potatoes, diced
- 1 yellow onion, diced
- 1 small can of peas and carrots. (This one goes against every fiber in my body, since I’m generally opposed to peas….but canned peas make the dish. Unfortunately.)
Okay, now I do it a little different, so here it goes.
Throw all the raw chicken and veg in a huge pan and cook it there. You get a better flavor and better consistency in a pan for this dish. In the oven it tends to get a little mushy, for me.
Once this is cooked (about 20 minutes, I’d say), put the chicken and veg into a deep casserole dish. I will admit, I don’t even have a deep casserole dish. I have two white casserole dishes, and they kinda work for us. But if I had a deep casserole dish, that’s what I would use!
Take the 1 cup of chicken stock and pour it into the pan with 2 Tbsp of cornstarch. Heat it up until it’s thick and smooth, and then turn the stove off. Stir in the sour cream gently, and then pour this over the chicken filling. This will make the gravy, and it will combine with the potatoes and dough to be super great.
Now spoon the crust on top of the filling, and then spray the top with Pam. It’ll be nice and brown and crispy when it’s done.
So throw this sucker into the oven, which you have preheated to 400F (right?) and let it be groovy in there for about 20 minutes.
En.Joy. This is a great Fall/Winter meal 🙂