4-5 lb. stewing chicken
2 c. potatoes, diced
1 c. carrots, diced
1 c. celery, diced
1 tbsp. parsley
1 tsp. garlic salt
2 chicken bouillon cubes
Salt and pepper
1/4 tsp. thyme

CRUST:

3 c. Bisquick
1 c. milk

Cook chicken in water with parsley, garlic, bouillon, salt and pepper. Remove from water and dice into 1 inch squares; set aside.

Cook or steam vegetables in same water. Remove and set aside. Use cooking water to make thin gravy for later use.

Mix Bisquick and milk and roll into 2 (9 inch) deep dish pie pans. Place bottom of crust in oven for 10-15 minutes at 350 degrees. Remove and fill with chicken, vegetables and 1/2 cup of gravy. Top with crust. Place few small fork holes in top. Bake until golden brown at 350 degrees. Serve topped with remaining gravy. Serves 6-8. Beef, pork can be substituted for chicken.