Easy Chicken Pot Pie

Ingredients:

5 Chicken Breasts
1 c. chicken broth
1 can cream of celery
1 can Vegall or frozen veggies (I use peas, carrots, and corn and just judge amount by consistency)
1 c. Bisquick
1/2 c. milk
1/2 c. melted butter

Directions:

Cook chicken and cut up; place in 7 x 11 pan. Mix soup, broth, and veggies and pour over chicken. Mix milk and Bisquick and spread evenly over top. Drizzle with melted butter. Bake at 400 for 30 min or until crust is golden (usually takes mine more than 30 min.)

*This works really well frozen. To freeze, put chicken and soup mixture in pan, wrap, and freeze. Put Bisquick in a ziploc on top. Thaw, and mix bisquick with milk. Drizzle with butter and bake as directed above.