Easy Chicken Pot Pie

Jackie’s Chicken Pot Pie

2-3 chicken breasts

2 cans cream of chicken soup

2 cans mixed vegetables

1 stick butter

2 C. Bisquick

1and ½ C. Milk

½ C. Sour Cream

Season to taste

Boil chicken until done. Let cool and remove from bone.

Mix vegetables and chicken together with ½ cup sour cream and soup.

Spray 9x13 pan with Pam (or other nonstick agent) then pour chicken mixture into the pan.

Mix Bisquick and milk in separate bowl then pour on top of the chicken mixture.

Bake at 350 degrees for 10 minutes.

Melt butter and pour on top of pie. Bake for an additional 45 minutes or until crust is golden brown.