Chicken Pot Pie Casserole

At the point when fall comes the temperature changes and the suppers change which conveys me to one of my most loved dishes; chicken pot pie. It's a generous independent solace dinner that is fulfilling and filling to the craving. 

I make my chicken pot pie two distinctive ways; my most loved is utilizing chicken, vegetables, and cream of chicken soup however for this formula I didn't have chicken soup and made some slight substitutions. 

I top the pot pie with a scone hull which I make utilizing the container Bisquick for straightforwardness without all crafted by making bread rolls sans preparation. Utilizing locally acquired roll mixture is a significantly less complex method for making this formula. Everything about this formula is snappy and makes an extraordinary supper to have on a weeknight or in the wake of returning home from work and you need a simple hot feast. 

Fixings 

2 chicken leg quarters 

2 jars blended vegetables or solidified pack veggies 

½ of an onion 

2 stalks celery 

1 glass chicken stock 

1 glass white cooking wine 

1 tbsp cornstarch 

1 tbsp margarine 

Salt and pepper 

Bisquick blend 

Spread chicken leg quarters with water in a pot and bubble until the meat tumbles off the bone. Ensure you salt the water first so the chicken is great and prepared. While the chicken is concocting cut the onion and celery and sauté until delicate in a skillet with around 2 tbsp oil. After the chicken has cooled evacuate the bones and all the chicken stock with the exception of a glass. Whatever is left of the stock you can solidify for sometime later. Include the onion, celery, and margarine to the pot of chicken alongside the cooking wine. When it's hot, blend in 1 tbsp cornstarch blended with a little water into chicken blend. Blend until the sauce begins to thicken and include more cornstarch in the event that it is excessively dainty. Channel jars of blended vegetables and add to the pot combining everything. Include somewhat salt and pepper and empty blend into a goulash dish. Set up your Bisquick scone batter as indicated by bundle headings and pour over chicken blend in goulash dish. Ensure you spread the Bisquick blend uniformly over the pot pie or pop open a container of Pillsbury buttermilk bread rolls to top the pot pie. Prepare inside a pre warmed 350 degree broiler for 35-40 minutes or until the covering is brilliant dark colored.