Easy Chicken Pot Pie

4 chicken breasts or 1 whole chicken
Two 15-ounce cans Veg-All
2 cans creamy chicken mushroom soup
2 cups chicken stock
2 cups Bisquick
1 stick margarine (melted) (1/4 lb)
2 cups milk

Preheat oven to 375F. Boil chicken approximately 20 minutes in water seasoned with salt, pepper, etc. to taste. Remove chicken and cut into bite- sized pieces. Combine soup and chicken stock with wire whisk. Drain Veg-all and spread over the bottom of the dish. Next layer the chicken over the Veg-all. Pour soup/stock mixture over all. Combine Bisquick, milk and margarine and pour into the casserole, it will seem to disappear into the soup mixture, but will reappear during baking. Bake in 13 x 9 inch dish at 375F. for 45 minutes. Allow about 10-15 minutes. Cut into 8 pieces and serve with a spatula.

Serves: 6-8.

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Cajun Country -- New Iberia, Louisiana