Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 4 boneless and skinless chicken breasts; 2 cans cream of celery soup; 2 cans cream of chicken soup; 2 (16 oz.) cans Veg-All; 1 c. chicken broth; 1 1/2 c. Bisquick; 1 3/4 c. milk; 2 Tbsp. melted butter; 2 Tbsp. oil; 1 tsp. each salt and pepper

10 ingredients

1 steps

Ingredients

4 boneless and skinless chicken breasts
2 cans cream of celery soup
2 cans cream of chicken soup
2 (16 oz.) cans Veg-All
1 c. chicken broth
1 1/2 c. Bisquick
1 3/4 c. milk
2 Tbsp. melted butter
2 Tbsp. oil
1 tsp. each salt and pepper

Directions

1

Boil chicken breasts, salt, pepper and oil until done; save the broth left over from boiled chicken. In a large bowl, mix together soups, Veg-All (drain most of the liquid off), chicken breasts (cut up) and broth. Pour into a 9 1/2 x 13 1/2 baking dish. Mix together Bisquick, milk and melted butter; pour over chicken mixture. Bake in a preheated 350° oven for 1 hour or until golden brown.