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Ingredients
4 Tablespoons butter
1/2 Cup onions, finely diced
1/2 Cup celery, finely diced
1/2 Cup carrots, finely diced
2 Garlic cloves, minced
2 Cups cooked chicken, chopped
1/4 Cup flour
2 Cups chicken broth
2 Teaspoons chicken base
1/3 Cup white wine
1/2 Teaspoon turmeric
Salt & pepper to taste
1/2 Teaspoon dried thyme leaves
1/2 Cup half & half
3/4 Cup frozen peas
1 Cup Bisquick
1/2 Cup milk
1 Large egg, beaten
Fresh parsley to garnish
Instructions
Preheat the oven to 350�F.
Melt butter in a large saucepan; add the onions, celery, and carrots and sautee for 3 minutes or until the vegetables have softened and the onions are translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Add the cooked chicken.
Sprinkle the flour over the top and cook for an additional minute, gently tossing to work in the flour.
Pour in the chicken broth chicken base and wine; allow to simmer for about 5 minutes.
Add the turmeric, salt, pepper, and dried thyme.
Pour in the half & half and increase heat until it reaches a soft bubble, decrease heat and stir in frozen peas.
Pour the mixture into a lightly greased 9" x 13" casserole dish.
Combine the Bisquick, milk and egg. Pour it over the casserole dish.
Bake uncovered, for 30 minutes, or until the top is golden brown.
Sprinkle with chopped fresh parsley if desired.