Chicken Pan Pie - cooking recipe

Ingredients

1 fryer, cooked and chopped
1 can cream of celery soup
1 can Veg-All vegetables
1 small can English peas
1 1/2 c. chicken broth
1 stick melted margarine
salt and pepper to taste
1 1/2 c. Bisquick
1 1/2 c. milk

Preparation

Spray a 9 x 13-inch dish with Pam.
Layer chopped chicken. Mix soup and broth and pour over chicken.
Sprinkle with salt and pepper.
Drain Veg-All and peas and put on top of the soup layer. Melt margarine and pour over vegetables.
Mix Bisquick and milk and pour on top of casserole.
Bake at 350\u00b0 until golden and bubbly (about 45 to 55 minutes).