Chicken Pot Pie
3/9/2007
George made up from recipes on the web
Also some ideas from Betty Crocker cook book, p. 297

2 c Leftover chicken, cut into 1/2 inch cubes
1.25 c (10 oz) frozen or fresh vegetables
	peas
	carrots
	broccoli
	green beans
	corn
celery
onion
1 small potato, cooked & diced - maybe leave out potato
thyme, pepper, other spices
1 c chicken broth
2 tbsp butter
bisquick
milk

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1 c bisquick
1 c milk

Can make pourable top from equal quantities bisquick and milk.
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1 c Bisquick baking mix
1/2 c milk
1 egg

Can make slightly more dough-like but still pourable top from above ingredients.

Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
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1 1/2 c. Bisquick
3 tbsp hot water
3 tbsp softened butter

Can make dough-like top from above ingredients.

Form dough and put on top of above mixture in a 9 inch square dish.
Bake in a preheated 375°F degree oven for about 45 minutes, or until crust is golden and lightly browned on edges.
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In a large saucepan cook celery, onion, and green pepper in hot butter until tender. 

Stir in flour, rosemary, or thyme, and 1/8 teaspoon pepper. 

Stir in broth and milk all at once. 

Cook and stir until thickened and bubbly, then cook and stir for 1 minute more. 

Stir in meat and vegetables. 

Pour into pan. Top with desired topper. Bake according to crust.  Let stand for 5 minutes.