I have been thinking about what I am going to make for supper tonight.  It’s rainy and dreary and I want comfort food.  I have been making this particular recipe for chicken pot pie since I was about 19 years old.  A friend of mine used to make it for me and it's become a favorite around my house.  It’s really easy, especially if you skip the whole boiling your own chicken part and just use a rotisserie.  I went to visit my good friend in Alabama a couple of summers ago and she cooked this recipe after church for us except she added mayo and boiled eggs.  I still don’t add the boiled eggs but I do put in a little mayo now, it makes it creamier and who doesn’t love mayonnaise?  Well everyone loves it in my house anyway! 

I have the recipe committed to memory, thought I would share it with you. 

Chicken Pot Pie

This recipe makes a big 13 x 9 dish.  You could cut it in half if you wanted to make half.

1 whole chicken, boiled and shredded or cut up, save the broth for thinning (or you can use a rotisserie chicken cut up and use canned chicken broth)

2 cans of cream of chicken soup

2 cans of veg-all

1 tablespoon of mayonnaise

2 cups of Bisquick

1 cup of milk

Several pats of butter

Preheat oven to 350 degrees

Mix together the cut up chicken, cream of chicken soup, veg all and mayonnaise in a large bowl.  Add chicken broth to thin it just a bit.  Pour into a 13 x 9 inch pan.  Mix the bisquick and the milk together.  You want this mixture to be soupy so add more milk if you need to.  Pour this over the top of the chicken mixture and make sure it covers the whole area.  Put several pats of butter on top of this.  Bake in oven for about an hour or until golden brown.