Who doesn't love chicken pot pie?! Especially if Paula Deen is involved!!! This recipe comes from her kitchen to ours and is so easy and delicious! It's for those nights when you just don't feel like making pie crust, but you still want chicken pot pie. Enjoy y'all!
2 cups chicken, cooked and shredded (see my note on how-to here)
1 bag frozen mixed veggies
1 can cream of chicken soup
1 cup chicken broth
salt and pepper, to taste
1 1/2 cup bisquick
1 cup milk
1 stick of butter, melted (it's Paula Deen....)
Preheat oven to 350 degrees.
In a greased, 2 qt. casserole dish, layer chicken and mixed veggies. Mix together soup and broth and season with salt and pepper. Pour soup over layers. Stir together bisquick and milk. Pour over casserole. Drizzle melted butter over topping. Bake 45-60 minutes or until topping is golden brown.
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