Chicken Pot Pie - cooking recipe

Ingredients

2 (10 3/4 oz. each) cans condensed creamy chicken-mushroom soup
1 (10 3/4 oz.) can condensed chicken broth
4 c. cut up cooked chicken
1 (16 oz.) pkg. frozen mixed vegetables, thawed and drained
2 c. Bisquick baking mix
1/2 tsp. poultry seasoning
1 1/2 c. milk

Preparation

Heat oven to 375\u00b0 (350\u00b0 for glass pan).
Heat soup, broth, chicken and vegetables to boiling, stirring constantly.
Boil and stir 1 minute.
Spread in ungreased rectangular pan, 13 x 9 x 2-inches.
Mix remaining ingredients.
Pour evenly over soup mixture (crust will rise during baking).
Bake about 30 minutes or until light brown.
Makes 8 to 10 servings.