Chicken Pot Pie Recipe

I recently had an absolutely amazing chicken pot pie at Perry's in San Francisco, so I thought it was time to try cooking one. We founded several quick and easy recipes on BigOven on the iPhone. We choose one that used Bisquick for the crust, which I might add was a damn good crust! But next time we may try a puff pastry version. Although it will be hard to beat the Bisquick crust, that's for sure.  It's a very simple recipe and one we'll be coming back to quite often!

• 1 lb of cooked chicken breast, cubed.
• 1 can of condensed cream of chicken soup (10.5oz can)
• 1 2/3 cups of mixed frozen vegetables
• salt, pepper, dill, thyme, and cayenne to taste.  (definitely worth adding, but don't go overboard)
  
• 1 cup bisquick
• 1/2 cup milk
  

Cook & slice the chicken breasts.  We used our George Foreman Lean Mean Fat Reducing Grilling Machine and it worked perfectly.  Mix the soup, frozen vegetables, chicken and spices in a big bowl.  Add water or chicken broth if you'd like it to be a bit more moist or runny.  We though ti was great as is, but could also see the benefit to adding chicken broth. 

Pour the chicken/veggies/soup it into a 9" glass pie pan.  Then mix the milk & Bisquick in a separate bowl and spread it evenly over the top.

Cook at 400 degrees for 30 minutes.  Voila!  Enjoy!