Chicken & Stock:
8 boneless chicken thighs
1 quart water
2 chicken bouillon cubes
2 tablespoons olive oil
1/2 stick butter
1 large onion, diced
1 red bell pepper, diced
4 ribs celery, diced
1 jalapeno pepper, diced
1 tablespoon chopped garlic
1/2 cup flour
2 cups of chicken stock, from the diced chicken thighs
2 cups whipping cream
2 cups mushrooms, quartered
1 tablespoon Steak Spice
1/2 cup diced carrots
1/2 cup green peas
1/4 cup parmesan cheese
4 cups Bisquick
2 cups milk
2 tablespoons Steak Spice
Cooking Chicken and making Stock:
Place the chicken thighs in a sauce pan, cover with water, top with a lid
Cook for about 15 minutes or until the chicken is done, remove chicken from pan.
Cut the thigh meat into bite sized pieces, set aside.
Place the bones and skin back into pan with broth, add the bouillon cubes.
Simmer 15 minutes, strain reduce the broth to 2 cups, set aside for the filling.
Heat the oil and butter in a sauce pan on medium high.
Add onions, peppers, celery, garlic, jalapenos and cook for 2 minutes.
Add flour and stir to form a roux.
Add 2 cups the chicken stock (from above) and stir until the sauce becomes thick.
Add cream and stir to combine.
Add the reserved diced chicken thight meat, mushrooms, carrots and peas, season with Steak Spice.
Turn down the heat to low and allow this to simmer for about 15 minutes.
Transfer to a large casserole dish, sprinkle with parmesan cheese.
In a large bowl, combine the biscuit mix, Food Guru Steak Spice and 2 cups milk.
The crust is bisquick with twice as much milk as normal.
Put the batter into a pastry bag or spoon over the pot pie filling evenly.
Be sure the batter covers all the filling including the very edges of the casserole dish.
This will keep the filing from leaking over the side during cooking.
Bake at 400-degrees until the biscuit dough is cooked, gorgeous and golden brown.
*I prefer chicken thights to breasts because they taste better and are much juicier.
You may use breasts if you prefer.