Chicken pot pie #2

This chicken pot pie is also made with canned chicken and frozen mixed vegetables, but instead of pie crust it uses Bisquick. Only I didn't have enough Bisquick, so I supplemented with a little whole wheat flour. And the picture, above, shows just the filling stuff, minus the biscuits. I added them after I took the picture.

Drain a can of chicken from the cannery, reserving the broth and putting it into a pot. To the pot of broth, add 2 cups of frozen mixed vegetables. Put a lid on it and bring it to a boil. Remove from heat. Strain the broth off the vegetables into a measuring cup by pouring the vegetables and broth through a sieve. Put the vegetables, in the sieve, aside.

In your pot, melt a tablespoon of butter, and saute 1/2 cup onion and 1/2 cup celery, chopped, until soft.

Add enough water to the reserved broth to make 2 3/4 cups of liquid. Add a teaspoon of chicken bouillon granules. Use a wire whisk to stir in 1/2 cup of white sauce mix. Dump the liquid in with the celery and onion and heat over medium heat, stirring constantly with wire whisk, until mixture thickens and gets bubbly.

Stir the reserved frozen mixed vegetables into the sauce, along with the can of chicken, and any other leftover cooked vegetables you may have in the fridge.

Preheat oven to 400 degrees.

Prepare a recipe of biscuits according to the Bisquick package directions. If you are about a half a cup of Bisquick short, try adding 1/2 cup of whole wheat flour to the dry ingredients before stirring in the milk.

Pour the chicken-vegetable-sauce mixture into a casserole dish. Pat chunks of dough into biscuit shaped blobs and place on top of mixture. Bake at 400 degrees for 20 minutes, or until biscuits are golden brown.

I'll take a picture when it's done and post it and tell you how we like it.