Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
Step
2
In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
Step
3
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Wondering what to do with the rest of your box of gluten-free Bisquick™ mix? Explore a few more of our gluten-free recipes.
Chicken pot pie is a crowd pleaser for a reason. It’s an easy dinner, perfect for using up leftover chicken and it’s delicious. Because it’s such a winning recipe, we can’t stop thinking up new ways to make it. So if you’re a fellow fan, check out the rest of our chicken pot pie recipes.
