Chicken Pot Pie
3 to 4 cups cooked chicken, turkey or beef
1 1/2 cups frozen mixed vegetables
1 can cream of celery soup
1/2 stick butter or margarine
1 1/2 cups chicken or beef broth
1 1/2 cups Bisquick
1 1/2 cups milk
Butter 9 x 13-inch pan.
Cut chicken (or beef) into small cubes and place in pan.
Pour (or spread) soup over vegetables.
Cut butter or margarine into pats and lay on top of soup.
Pour broth over all.
In separate bowl, mix Bisquick and milk. Pour over chicken mixture.
Bake at 350 degrees F for 1 hour or until browned.
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