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Quick and Easy Chicken Pot Pie




Source of Recipe


This recipe is from The Best of the Best from Tennessee Cookbook, which I got on my honeymoon in January 2002.


Recipe Introduction


Yield: 6 to 8 servings.


List of Ingredients




1 whole chicken, stewed and deboned, reserve broth
2 Cups chicken broth
1 (10 3/4-ounce) can cream of chicken soup
salt and pepper to taste
celery salt (optional)
1 1/2 Cups bisquick mix
1 1/2 Cups milk
Butter or margarine

Recipe



Place deboned chicken in bottom of greased 13 x 9 x 2-inch pan or Pyrex dish. Mix broth and soup together and pour over chicken. Season to taste. Mix biscuit mix and milk together. (Will form thin mixture). Carefully pour over soup and chicken mixture. Dot with butter. Bake 1 hour at 350 or until brown.


Notes: I like to add cubed little red potatoes and cut up carrots to it also. Also, try using turkey in place of chicken. Works just as well.