The original recipe asked for a dutch oven or cast iron skillet. Which we have but we also have a glass cook-top which is a nono so I used a large skillet then put everything into the cast iron when it came time for oven. I also pre-cooked 1 large chicken breast and let it cool while I chopped up the veggies.
You will need:
1/2 Large Onion - chopped fairly small
2 tbs Butter
1/3 Cup Flour
1/2 Bag Frozen Peas/Carrots mix
1 1/2 Cups Chicken Broth
1 Cup Milk
Cooked Shred/Cubed Chicken
Bisquick/Milk - Follow bisquick directions
Preheat oven to 450. In a large skillet OR cast iron skillet melt butter over medium high heat. Add chopped onions and cook until soft (3-5 minutes) whisk in flour, once combined with butter and onions, whisk in broth and milk. This process is really fast, so have everything available. Add chicken, peas, carrots and spices - continue to stir until it begins to thicken. Remove from heat and place in oven (or in cast iron skillet THEN the oven).
In a mixing bowl follow directions on the bisquick for dinner rolls. I did not roll out the dough and cut it, I just divided it into 6 or 7 even balls and flattened them by hand. Open the oven and place rolls evenly on top. Keep in the oven until rolls are light brown on top and cooked through - 10ish minutes.
Remove from oven and serve! Caution - its HOT!
I love this dish because it looks complicated, tastes like it's been cooking all day but takes about 30 minutes total.