Chicken Pot Pie

Directions

1. 1
   Boil the chicken until it is tender (retain broth). Cut chicken into bite size pieces and spread evenly in the bottom of a 9 x 13-inch Pyrex dish. Drain Veg-All and spread over chicken.
2. 2
   In a small saucepan, combine cream of chicken soup and 1 1/2 cans chicken broth.
3. 3
   Heat until smooth and pour over Veg-All.
4. 4
   In a separate bowl, combine Bisquick, milk and butter.
5. 5
   Mix well and pour over chicken and vegetables.
6. 6
   The contents will be runny. Bake at 375° for 45 minutes or until crust is golden brown.