Easy Bisquick & Buttermilk Chicken Pot Pie - cooking recipe

Ingredients

2 tablespoons vegetable oil
3 (6 ounce) boneless skinless chicken breasts (cut into 1-inch pieces)
salt and pepper, to taste
poultry seasoning, to taste
onion powder, to taste
garlic powder, to taste
3 tablespoons unsalted butter (margarine will work, too)
1 small onion, chopped
1 celery rib, finely chopped
1/3 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 (10 ounce) box frozen mixed vegetables, thawed (find a mix of corn, green beans, and whole baby carrots if you can)
3 cups reduced-sodium chicken broth
1 cup half-and-half
1 tablespoon fresh parsley (fresh or dried)
2 1/2 cups Bisquick
1 cup buttermilk

Preparation

Position a rack in the center of the oven, and preheat oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Season the chicken as you see fit, and add it to the skillet. Cook, stirring quite often, just until it turns opaque and loses its raw look, about 8 minutes. Transfer the chicken to a plate.
Add the butter to the skillet, and reduce the heat to medium. Add the onion and celery and cook, stirring often, until the vegetables soften, about 3 minutes. Sprinkle the flour over the mixed vegetables and mix well. Add the broth and half-and-half, and bring to a boil, stirring up the browned bits from the bottom of the pan with a wooden spoon. Cook until the sauce is slightly thickened, about 5 minutes.
Stir in the reserved chicken, thawed mixed vegetables, and parsley. Season with salt and pepper as desired. Pour into an ungreased 2 1/2 to 3 quart round casserole, or, if you don't have one (like me!), pour into whatever casseroles you have.
Mix the Bisquick and buttermilk to make a soft, slightly sticky dough. Drop six large spoonfuls of the dough over the chicken mixture (or, if you're using two casseroles, make eight or nine smaller biscuits).
Pop the casserole(s) in the oven, and bake for 25 to 35 minutes, until biscuits are golden brown.
You're done!