Instructions
Cook the Chicken
1
Season the chicken thighs with salt and pepper.
2
Heat a skillet over medium-high heat with a thin layer of oil.
3
Sear the thighs for 5-6 minutes per side until the internal temperature reaches 165°F.
Shred the Chicken
4
Rest the chicken for 5 minutes before handling.
5
Shred the chicken against the grain using two forks.
Build the Filling
6
Melt butter over medium heat in a wide oven-safe skillet or saucepan.
7
Add onion and celery; cook 4 minutes until softened.
8
Add garlic and cook 1 minute.
9
Add flour and stir for 2 minutes until the raw starch taste cooks out.
10
Add chicken stock and milk, whisking constantly to prevent lumps.
11
Bring to a gentle simmer, stirring until the sauce thickens.
12
Stir in shredded chicken and carrots.
13
Remove from heat and fold in frozen peas.
Make the Bisquick Topping
14
Whisk together Bisquick, milk, egg, and garlic powder in a bowl until just combined.
Assemble and Bake
15
Pour the Bisquick batter evenly over the hot filling.
16
Bake at 400°F for 28-35 minutes until the topping is deep golden brown and the filling bubbles at the edges.
