Ingredients
1 cup of cooked chicken (parboiled in chicken stock is best)
10 oz of frozen vegetables fresh or frozen (peas, broccoli, carrots, mushrooms and potatoes are best)
2 tbsp butter
2 tbsp flour
2 cups chicken stock
1 1/4 cup bisquick
½ cup milk
1 egg
Directions
Melt butter in a medium sauce pan. Stir in chicken broth and bring to a boil for five minutes.
If using fresh vegetables add them now, otherwise add your flour first.
Allow to simmer until vegetables are soft.
While you are filling is simmering make your topping in a medium mixing bowl. Stir your milk and eggs into your bisquick until mixed thoroughly.
Spoon your filling into the bottom of a casserole dish or if you are freezing it into a small lasagna pan as seen in the pictures.
Spread your bisquick mixture evenly over the top. Either cover with foil and freeze or bake at 400 for 30min or until the top is golden brown.
