Chicken pot pie is the ultimate comfort food to me: creamy, doughy, chicken goodness all in one neat little pile on my plate.
Spray a 9×13 casserole dish with cooking spray. Place your chicken chunks in the bottom of the pan.
Empty the package of frozen vegetables over the chicken, spreading evenly. Sprinkle the salt and pepper over the chicken and vegetables.
Mix together the cream of chicken soup and the chicken broth (if you want a juicy consistency to the pie, add 1/2 cup more of the chicken broth). Pour over the chicken/vegetable layer.
In a bowl, mix the Bisquick and the milk until you have a smooth consistency. Pour or ladle over the soup layer. Smooth with a spatula to even out this layer.
Bake in a 350ºF oven uncovered for 50-55 minutes.
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This was SO good. I added some additional seasoning through the process-a little season all, some salt, pepper and I mixed shredded cheddar cheese into the bisquick mix. AMAZING. And plenty for leftovers for several days.
This is becoming part of our rotation.
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