Chicken Pot Pie

Preheat oven to 350 degrees.

Rub 2 chicken breasts and 2 chicken thighs with olive oil and season with salt and pepper. Cook at 350 for 45 minutes. Let the chicken cool until warm and then cube the chicken..

Sauté the onion and carrots with olive oil.

In a saucepan melt the butter and then mix the butter with the cornstarch. Once the butter and cornstarch are mixed together, slowly add chicken broth and milk and stir until thickened. Add salt, pepper, thyme, and parsley. Add sauteed vegetables,frozen peas, potatoes, and chicken to the mixture.

Fill 8 small ramekins with the filling.
Make the Bisquick mix according to the instructions on the gluten-free Bisquick package and top each ramekin with a bit of the Bisquick dough.

Warm in the oven at 350 degrees for 30 minutes or until the tops of the pies are browned.