Chicken Pot Pie

By [e-mail]

Ingredients

• 1/3 cup butter
• 1/2 cup Bisquick
• 1/2 cup chopped onion
• 1/4 tsp pepper
• 1/8 tsp oregano
• 2/3 cup milk
• 1 1/2 cups chicken broth
• 2 cups cooked chicken (or more)*
• 16 oz. frozen peas & carrots (or veggies of choice)
• 2 pie crusts; folded, ready made

Preparation

Step 1

Preheat oven to 425 degrees. Heat butter in a 2 quart saucepan over low heat until melted. Stir in Bisquick, onion, pepper and oregano. Cook over low heat, stirring constantly, until mixture is bubbly - remove from heat. Stir in chicken broth and milk. Return to heat and bring to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken and vegetables, heating through. Keep warm.

Grease deep dish pie plate and spread crust on bottom. Pour in chicken mixture and top with other crust. Bake 20-25 minutes, until golden brown.

* I use a rotisserie chicken or packaged rotisserie chicken breast meat from Costco.