Chicken Pot Pie - cooking recipe

Ingredients

6 chicken breast halves
1 can peas and carrots, drained
1 medium onion
1 can cream of chicken soup
1 can cream of celery soup
1 stick margarine
1 1/2 c. chicken broth
1 3/4 c. Bisquick
1 1/2 c. milk

Preparation

Put cooked, deboned chicken breasts (cut up) in a 9 x 13-inch buttered casserole.
Mix soups, broth, margarine and drained peas and carrots.
Pour over chicken.
Mix Bisquick and milk (it will be thin).
Spoon over chicken mixture.
Bake at 325\u00b0 for 1 hour.