Easy Chicken Pot Pie for a Family

Ingredients

• 4 piece(s) Boneless Skinless Chicken Breasts
• 1 can(s) Campbells Cream of Mushroom Soup (small can)
• 1 can(s) Campbells Cream of Chicken Soup (large can)
• 1/4 cup(s) Chicken Broth
• 1 package(s) Frozen Mixed Vegetables (10 oz)
• 1 teaspoon(s) Salt
• 1 teaspoon(s) Black Pepper
• 1/2 stick(s) Butter or Margerine melted
• 1 1/4 cup(s) Bisquick
• 1 cup(s) Milk

Preparation

1. 1. Cut chicken into small cubes and cook in just enough water to cover the bottom of a large frying pan, until chicken is white.


2. 2. In a large bowl mix the cooked chicken with the soups, broth, spices, and mixed vegetables.


3. 3. Pour into a 9x13 greased baking pan.


4. 4. In a separate bowl, mix melted butter, Bisquick, and milk. Pour on top of the other mixture in the 9x13 pan.


5. I RECOMMEND DOUBLING THE TOP LAYER FOR A THICKER CRUST.


6. 5. Preheat oven to 350.


7. 6. Bake for 50 minutes.


8. 7. Cool for 5-10 minutes.


9. 8. Serve.