Ingredients:

  • 2 cups cooked chicken, shredded or cubed (300g)
  • 12 oz frozen mixed vegetables (340g)
  • 10.5 oz condensed cream of chicken soup (298g)
  • 0.75 cup whole milk for filling (180ml)
  • 0.5 tsp dried thyme (2g)
  • 0.5 tsp garlic powder (2g)
  • 0.25 tsp cracked black pepper (1g)
  • 1 cup Original Bisquick mix (125g)
  • 0.5 cup whole milk for topping (120ml)
  • 1 large egg (50g)
  • 2 tbsp melted salted butter (28g)

Instructions:

  1. In a 9-inch glass pie plate or 2-quart casserole dish, combine the shredded chicken, frozen vegetables, condensed soup, 3/4 cup milk, thyme, garlic powder, and pepper. Stir directly in the dish until evenly distributed.
  2. In a separate medium mixing bowl, whisk together the Bisquick mix, 1/2 cup milk, and the egg until just moistened. Leave small lumps in the batter to ensure a light, airy texture.
  3. Pour the Bisquick batter over the chicken mixture, spreading gently to the edges. Bake at 400°F (200°C) for 30 minutes. Halfway through baking, brush the top with melted salted butter to achieve a deep golden-brown crust.