1 stick butter
2 cans of white chicken (I use the really large ones)
2 cans of Veg-All (drained)
2 cans cream of chicken soup
2 cans of chicken broth
2 c. Bisquick
2 c. milk

Melt butter in a deep 13 x 9-inch dish. Put chicken on top of butter. Pour Veg-All on top of chicken. Mix cream of chicken soup and chicken broth together in a separate bowl and then pour over Veg-All. In another separate bowl, mix Bisquick and milk. Pour this mixture on top.

Bake at 350°F for about 45 minutes or until crust is golden brown.

Makes a very large casserole. It's the best chicken pot pie ever and so easy.