Chicken Pot Pie

CHICKEN POT PIE                                    (from Sandy R)

4-5 large Chicken Breast (cook in skillet until done)

2 cans Cream of Chicken Soup

Peas & Carrots (boiled)  (or one lb frozen veggies boiled)

Or:  12 oz frozen peas & chopped & boiled carrots

 add diced potatoes boiled (or canned)

Mix together in large baking dish (9 x 13”)

Salt & Pepper to taste

2 ½  cups Bisquick

2 cups Milk

Mix together, pour over chicken mixture.

Bake until brown on 400 degrees - Approx 40 minutes

Italics = Notes by Connie:

Can bring beef cubes to a boil, then simmer for a couple hours & use instead of chicken. If you use beef, use savory beef gravy instead of cream of chicken soup.

Smaller batch:

3 medium Chicken Breast (boil until done)

1 can Cream of Chicken Soup

Peas & Carrots (boiled)  (or one lb frozen veggies boiled)

 add diced potatoes boiled (or canned)

Mix together in large baking dish (8 x 13”)

Salt & Pepper to taste

1 cup Bisquick

1 cup Milk

Mix together, pour over chicken mixture.

Bake until brown on 400 degrees
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