Chicken Pot Pie


  • 1 ½ cup chicken broth
  • 2 ½ cups Bisquik
  • 2 tbsp corn starch
  • ⅔ cup milk
  • 4 boneless chicken breasts
  • 4 cups fresh vegetables, chopped


Dice and cook chicken breasts until lightly brown. Heat chicken broth and mix in cornstarch to thicken. Place vegetables into an 8 x 8 pan and mix in chicken. Pour chicken broth over the top. Mix Bisquik and milk. Drop by large spoonfuls across the top of the vegetable mix. Don't try to spread the dough; it will bake together on its own. Bake at 350 for about 40 minutes, or until top is golden brown.