Chicken Pot Pie

Linda over at    http://2nd-cup-of-coffee.blogspot.com/  is having Flavorful Fall.  You might remember her from Random Dozen.  She posts questions every Tuesday to be answered and then she answers them on Wednesdays.   Okay Im rambling, Flavorful Fall,  that means is to use favorite, homespun, not necessarily healthy Fall comfort food recipes.   This week it's on Tuesday, but for the next four weeks it will be on Mondays.  She has posted an awesome Potato Soup recipe.  So go check it out.  Not to mention she's doing a giveaway of an apron.  And will do another giveaway at the end of the five weeks.  Or there about.  Mine is Chicken Pot Pie, perfect recipes to warm us up from this cooler weather.

Chicken Pot Pie

Ingredients:

1 package boneless chicken breast (I use strips for convienence)

1 pack frozen mixed veg. (corn, carrot, pea and string beans)

1 package lipton golden onion soup mix (half sleeve)

1 can campbells cream of chicken

I can campbells cream of mushroom

(don't use reduced fat or sodium it takes away from the flavor!!!)

1 can campbells chicken broth

Topping:

1 stick real butter

1 cup milk

1 pack Bisquick original biscuit mix or,  1 cup

(you can also use 1 cup self-rising flour)

Directions:

Boil chicken strips about 10 minutes or until done. Cut into bite size pieces. Boil mixed veggies about 6-8 minutes until tender. Drain.

Mix the three soups and dry soup mix... add veggies and chicken. Pour in casserole dish.

In a bowl blend (with mixer) bisquick, milk and stick of butter (melt the butter in microwave it's easier!) Pour topping on casserole.

Bake at 400 F for 45-50 mins or until golden brown!!!