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Poultry and Eggs -
Chicken Pot Pie
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| INGREDIENTS |
- 4 or 5 chicken breasts
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1 (14 1/2-ounce) can chicken broth (or 1 3/4 cups broth from boiled chicken)
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1 (10 1/2-ounce) can cream of celery soup or cream of mushroom soup
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1 (10 1/2-ounce) can cream of chicken soup
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2 (16-ounce) cans mixed vegetables
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1 stick butter or margarine
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2 cups Bisquick
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1 1/4 cups sweet milk
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Seasonings to taste
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| INSTRUCTIONS |
Boil chicken and tear into small pieces. Drain mixed vegetables. Mix together with chicken, soups, and broth. Pour into a 9-by-13-inch pan coated with cooking spray. Sprinkle with seasonings.
Mix Bisquick and milk in separate bowl. Pour on top of chicken mixture. Bake at 350° F. for 10 minutes.
Melt butter and pour on top of pie. Bake for an additional 45 minutes or until crust is golden brown. |
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