3 chicken breasts, cooked
1 c. sliced carrots
1 c. sliced celery
3 med. potatoes, chopped and peeled
1 c. frozen corn, thawed
1 c. frozen peas, thawed
3/4 c. whipping cream
1 1/4 c. milk
5 tbsp. butter
1/3 c. flour

Boil chicken; season with parsley, thyme, onion, pepper, reserve broth and cut chicken up. Put carrots, celery, and potatoes in large pot. Cover with broth (may need to add water) add 1 chicken bouillon cube. Cover and simmer 10 minutes; drain vegetables, reserving broth.

In large saucepan melt butter, stir in flour until blended. Gradually stir in cream, milk, and broth. Cook stirring constantly, just to boiling; pour over vegetables. Stir in chicken, peas, and corn. Pour mixture into 13 x 9 inch baking dish.

For crust: use 1 1/2 cups Bisquick (may need 2 cups) and 1 cup plain yogurt or sour cream. Mix together; pat out on large piece of waxed paper. Then transfer to top of pie. Bake at 350 degrees for 40-45 minutes.