2 whole chicken breasts
1 sm. onion
2-3 bouillon cubes (chicken)
1 sm. carrot
Any seasonings you may desire to flavor broth

Place chicken in pot with above ingredients. Cover with water to 1 inch above chicken. Cook until chicken is done. Remove chicken from broth to cool. Strain broth and make gravy with flour and water. Also you may add more seasonings and bouillon if you desire.

Sometimes you'll need a couple of drops of Gravy Master or Kitchen Bouquet to add color to your gravy. Place chicken in a casserole. Pour gravy over chicken to cover.

CRUST: Approximately 1 1/2 cups Bisquick and 1/2 cup of milk. (Use more to make mixture stick). Roll out onto floured surface. Knead with hands adding flour when necessary to shape into a ball. roll out to make a crust larger than casserole. Cut ragged edges and roll up sides to form a thicker edge for crust. Place crust over chicken and gravy and press crust lightly to sides of casserole to seal in gravy.

Bake at 350 degrees for 1/2 hour or until crust is lightly brown. NOTE: Add vegetables to chicken and gravy or serve on side. Also when in a hurry you may make gravy with one or two envelopes of Durkee chicken gravy mix and broth.