Chicken Pot Pie - cooking recipe

Ingredients

3 lb. chicken, boned, skinned and cut up coarsely
1 can cream of celery soup
2 (15 oz.) cans Veg-All, drained
1/2 c. chicken stock
1 stick melted margarine
1 1/2 c. Bisquick
1 1/2 c. milk

Preparation

Mix chicken, soup, vegetables and stock. Set aside. Butter a 9 x 13-inch baking dish. Pour vegetable and chicken mix into dish. Blend together the Bisquick, milk and margarine until smooth. Pour over chicken and vegetable mixture.
Bake, uncovered, at 350\u00b0 for 1 hour. Serves 8.