Chicken Pot Pie - cooking recipe

Ingredients

1 lb. boneless chicken breasts
1 can Veg-All
1 can cream of chicken soup
2 c. Bisquick
milk
1/2 stick butter, melted

Preparation

Boil the chicken until it is tender (retain broth). Cut chicken into bite size pieces and spread evenly in the bottom of a 9 x 13-inch Pyrex dish. Drain Veg-All and spread over chicken.
In a small saucepan, combine cream of chicken soup and 1 1/2 cans chicken broth.
Heat until smooth and pour over Veg-All.
In a separate bowl, combine Bisquick, milk and butter.
Mix well and pour over chicken and vegetables.
The contents will be runny. Bake at 375\u00b0 for 45 minutes or until crust is golden brown.