Chicken and Wild Rice Biscuit Pot Pie

 Chicken and Wild Rice Biscuit Pot Pie
25 min Prep | 50 min Total | 3 Servings

INGREDIENT LIST

Filling

• 2 tablespoons butter
• 1 cup chopped onions
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme leaves
• 1 can (19 oz) Progresso™ Traditional chicken & wild rice soup
• 1 cup milk
• 1 1/2 teaspoons soy sauce
• 1 medium Yukon Gold potato, cut into 1/4-inch cubes (about 1 cup)
• 1/4 cup frozen sweet peas

Topping

• 1 cup Original Bisquick™ mix
• 1/3 cup milk
• 1 tablespoon butter, melted
• 1/4 teaspoon dried thyme leaves

PREPARATION

1. Heat oven to 400°F. In 10-inch ovenproof skillet, heat 2 tablespoons butter over medium heat. Add onions; cook and stir 4 to 6 minutes or until softened. Stir in flour and 1/2 teaspoon dried thyme; cook another minute. Stir in soup, 1 cup milk and the soy sauce. Add potato; heat to boiling. Reduce heat to low; cook uncovered 5 minutes, stirring occasionally. Stir in frozen sweet peas; cook another minute or until hot. Remove from heat.
2. In small bowl, stir Bisquick™ mix and 1/3 cup milk just until moistened. Spoon mixture on top of filling in 6 dollops. Bake about 15 minutes or until biscuits are golden brown and filling is bubbly.
3. In small bowl, stir melted butter and 1/4 teaspoon dried thyme. Brush butter mixture over baked biscuit topping. Let stand 10 minutes before serving.

TIPS

Red potatoes can be substituted for Yukon Gold potatoes in this recipe.

A small amount of soy sauce is added to the filling for a touch of extra savoriness.

If you happen to have fresh thyme on hand, you can use 1/2 teaspoon of it, finely chopped, instead of the dried thyme for topping this recipe.