I really love winter for SO MANY REASONS, one is the comfort warm cozy foods you can enjoy. I haven’t made Chicken Pot Pie for sometime. Tonight it was calling me.

 look at the golden topping… YUM!

 IS YOUR MOUTH WATERING YET……..

Ingredients:
5-6 thawed boneless skinless chicken tenderloins, or four large boneless chicken breasts.
1 bag of thawed California Blend Veggies.
1 can of Cream of Chicken soup.
1 cup of milk.

Directions: 
Cut up your chicken into cubes and cook it.
I season my chicken with some salt, pepper, onion flakes, a little poultry seasoning, and for a kick a little red cayenne pepper.
Set aside cooked chicken.
Pour your thawed bag of veggies into a bowl and mix with the can of cream of chicken. Add your diced cooked chicken and mix everything together.

Bread Topping:
I used one bag of cheese garlic Bisquick you see in the pic. with 1 cup of milk and wait for it… Paula Dean would be proud… 1 stick of softened butter {BUT-TAH!} Mix well. p.s. the regular Bisquick recipe calls for 1 c. of milk to 1 c. of Bisquick and 1 stick of butter. With the Cheese-garlic Bisquick you get almost two cups of powder (use the whole package) to the one stick of butter and 1 c. milk. It works perfect. Don’t follow the package recipe if you want it to turn out like mine, and it was GOOOD! just make it like I explained here. 😉

Spray your round baking dish with pam, pour your veggies, cream of chicken, and diced chicken mixture into bowl. Pour your Bisquick mixture over the top spread evenly.

Bake 370 for 45-55 min. or until the top is golden brown.

 ALL THREE of my kids had seconds…. This little dude loved it so much. Then again so did his hair, eyebrows, face, shirt, pants, hands, and MOUTH!

HAPPY EATING!