Chicken Pot Pie - cooking recipe

Ingredients

1 stick oleo or butter
2 cans of white chicken (I use the really large ones)
2 cans of Veg-All (drained)
2 cans cream of chicken soup
2 cans of chicken broth
2 c. Bisquick
2 c. milk

Preparation

Melt butter in a deep 13 x 9-inch dish.
Put chicken on top of butter.\tPour Veg-All on top of chicken.
Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All.
In another separate bowl, mix Bisquick and milk. Pour this mixture on top.
Bake at 350\u00b0 for about 45 minutes or until crust is golden brown.
Makes a very large casserole.
It's the best chicken pot pie ever and so easy.