A really easy thing to do with leftover cooked chicken. I call it Pot Luck Chicken Pie because I learned to make it after having it at numerous church pot luck suppers. It warms up well and gets better after sitting for a while. This version was made for a 9″ x 9″ baking dish, but you can adjust it as needed for different sizes or amounts of ingredients.

Cut up the cooked chicken into bite-size pieces, enough to make a full layer in the dish. I used two breasts’ worth and a few more leftover bits. Mix a can of cream of chicken soup and a cup of chicken broth and pour over the meat. Then all you need is the crust. Mix well a cup of Bisquick mix and 3/4 cup of milk and pour that over the top, spreading it to cover the whole dish. (The original recipe used flour, buttermilk, and melted butter, which is very good, but I never have buttermilk around, and I no longer cook recipes that start “melt a stick of butter”.)

Bake at 425 degrees for 25-30 minutes, until the crust is cooked and golden.

(One of these days I’m going to remember to take pictures before I cut into and eat what I’m making. It wasn’t today, though.)