Chicken Pot Pie 030610

3 large boneless skinless chicken breasts
1 1/4 cups chicken broth
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 1/2 cups milk
2 cups Bisquick
1 package frozen Trader Joe's Vegetable Melange in Seasoned Butter Sauce (16 oz.)
3 tablespoons Chicken Better Than Bouillon

Preheat oven to 350°F.

Boil the chicken breasts in enough water to completely cover them. As soon as the water comes to a boil, add the Chicken Better Than Bouillon to the water and stir well. Cover and simmer for 30 minutes.

Remove the chicken and let cool, reserving 1 1/4 cups of the broth. Chop the chicken into very small pieces.

In a very large casserole dish (I use a 5 Quart Corningware) or deep rectangular pan, combine the chicken and the Trader Joe's Vegetable Melange. Stir until evenly mixed.

Combine the 2 cans of soup and the reserved chicken broth. Pour over the chicken/vegetable mixture and mix well. Use a spoon to smooth the top so that there are no air pockets.

Blend the Bisquick and milk thoroughly. Gently pour over the top of the chicken mixture. Use a spoon to smooth the top so that there are no air pockets. This prevents random deep spots that don't cook evenly.

Bake for 60 - 70 minutes until very light golden brown on top.