Mom’s Chicken Pot Pie
    • 1whole chicken
    • 2tbsp buttermelted
    • 1can cream of chicken soup
    • 2cans chicken noodle soup
    • 1can sweet peasdrained
    • 1can corndrained
    • 1bag country gravy mix
    • 2cups Bisquick Mix
    • 1/2cup water
    1. Preheat oven to 400 F
    2. Boil whole chicken, then debone and shred.
    3. Rub butter in 13 X 9 glass baking dish.
    4. Stir together soups, peas, corn and gravy mix, add chicken.
    5. Pour mixture into prepared baking dish.
    1. Gently stir together water and Bisquick mix and knead into a ball.
    2. Roll out on a floured surface until about 1/4″ thick in shape of a rectangle. Then cut into oblong strips. Place the strips across the top of the chicken/vegetable mixture.
    3. Bake for 20 minutes or until crust is golden brown.
    4. Remove for oven and let sit for about 20-30 minutes before serving.
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