MOM'S CHICKEN POT PIE

Preheat oven to 400 F

1 whole chicken

2 TBSP butter, melted

1 can cream of chicken soup

2 cans chicken noodle soup

1 can sweet peas, drained

1 can corn, drained

1 bag of country gravy mix (white) I use Pioneer

Boil 1 whole chicken and debone and shred. 

Rub 2 TBSP butter in 13 X 9 glass baking dish. 

Stir together soups, peas, corn and gravy mix, add chicken. 

Pour mixture into prepared baking dish.

Topping:

2 cups Bisquick Mix

1/2 cup water

Gently stir together water and bisquick mix and knead into a ball. 

Roll out on a floured surface until about 1/4" thick in shape of a rectangle. Then cut into oblong strips. Place the strips across the top of the chicken/vegetable mixture.

Bake for 20 minutes or until crust is golden brown.

Remove for oven and let sit for about 20-30 minutes before serving.

Note: this is even better the next day!