Ingredients
- 2/3 cup butter
- 1/3 cup chopped onion
- 2/3 cup all-purpose flour
- 3 1/2 cups chicken broth
- 1 cup milk
- 2 teaspoons garlic and herb seasoning
- 3 cups shredded chicken (rotisserie leftovers work very well)
- 1/2 bag frozen peas & carrots
- 1/2 bag frozen corn
- 16 oz bag frozen diced potatoes
- 1 1/2 cup bisquick (crust)
- 1/2 cup milk (crust)
- 1 egg (crust)
- cooking spray (crust)
Directions
- Preheat oven to 425°F. In a saucepan, melt butter over medium heat. Add onion and cook until tender. Whisk in flour. Gradually whisk in broth and milk, then add the seasoning. Whisk frequently until bubbly and thickened.
- Stir in chicken, vegetables and potatoes. Remove from heat. Spray pan with cooking spray. Pour chicken mixture into pan.
- For crust. Beat egg. Add milk and mix. Add in Bisquick and mix until well-blended. Pour evenly over the filling.
- Bake 30-40 minutes, or until the top is golden brown. Let sit for 5 minutes before serving.