Chicken Pot Pie

  • 1 Whole chicken; (2-3 lbs), reserve 1/4 cup juice
  • 2 can Veg-All (1 can drained)
  • 1 Stick butter
  • 1 can Cream of Chicken
  • 1 can Chicken Broth
  • 1 cup Bisquick
  • 1 cup Milk image placeholder

Cook chicken, cool and debone. Place meat in bottom of baking dish and spread Veg-All over chicken. Heat butter and cream of chicken; add can of chicken broth and juice, mix well.

Pour over chicken and vegetables. Mix bisquick and milk; pour over top. Bake at 425° F until golden brown.

Servings: 4
Submitted by: Recipe Group Member