Chicken Pot Pie

Chicken Pot Pie has been a favorite dish around here for many, many years. I started making it back about 15 years ago. We had it once a week for many years. Everyone loved it and there was never any left over. It was one of Rick's favorites. I have tried variations but always came back to this recipe. If you don't care for the thick crust, then find the pie crust recipe and make it and top it with that or use crescent rolls for the crust or buy the filo dough and use it. We always preferred the Bisquick crust. Enjoy! The baking dish I use 99% of the time for this looks like the one below, it is made by Anchor Hocking or Fire King. I got mine at the Dollar General Store years ago. If your dish is much over half full, consider placing it on a cookie sheet to capture boil-overs.

Chicken Pot Pie

In a deep dish 4 quart casserole (sprayed with Pam) combine:
1 can cream of potato soup
1 can cream of chicken soup
1/2 can water
1 can peas (drained)
1 can carrots (drained)
2 cans 12.5 oz Chicken ( I like Tyson best then Sam's Club then Sweet Sue then Kroger Brand)
dash thyme
dash oregano
1/2 tsp salt
1/2 tsp pepper

Stir all together

Crust:
2 cups Bisquick mix
1 egg
Enough milk to make a batter with the texture of cake batter (few lumps ok)
Stir together and pour over above mixture

Bake 400* preheated oven until biscuit mix is completely done, and gravy is bubbly (approximately one hour)

We ate this alone for the complete meal, but you could add a tossed salad.

Adjust baking times to your oven, the thicker the crust on top, the longer it takes to bake.