How to Make Beth's Chicken Pan Pie

Over the years I've combined my own tastes with my Dad's old Chicken Pan Pie recipe to come up with the following easy to make Chicken Pan Pie. I use a 9 x 13 casserole dish because it's so yummy we like to have it the next night for dinner too!

Ingredients:
3-4 boneless skinless chicken breasts, baked
1 can chicken broth
2 cans cream of chicken soup
1/2 package of onion soup mix
1 baking potato, peeled and diced
2 carrots, peeled and chopped into "coins"
1/2 cup peas
1 celery stalk, diced
2 cups milk
1 stick butter
2 cups Bis-quick

1. Cut chicken in bite sized pieces.
2. In a large bowl, combine chicken broth, cream of chicken soup and the onion soup mix. Stir well.
3. Add the chicken, potato, carrots, peas and celery to the chicken broth/soup mixture and stir.
4. Pour the chicken mixture into a 9 x 13 casserole dish.
5. Melt the butter in a small saucepan.
6. Add milk and Bis quick to the butter and whisk until it's similar to pancake batter in consistency.
7. Gently pour the batter over the chicken mixture.
8. Bake at 350 degrees F for 50 minutes or until the crust is golden brown.

Serves 8.

I recommend splitting this into two 8 inch square glass dishes if you have a smaller family and want to make this dish for a friend.

Substitutions - For a much quicker version of this dish you can use canned chicken and 4 cups of frozen mixed veggies instead.