Prep time: 15 min
Cook time: 45 min
Serves 8
Filling
2.5 cups of cooked, shredded chicken. Canned works fine, but microwaving the chicken and putting it in the blender on a low speed a chunk at a time works great.
1 can of condensed cream of chicken soup
1 cup of chicken broth
2 bags of frozen vegetables, 1 lb each (peas, carrots, corn, and green beans), thawed
Seasonings to taste (salt, pepper, whatever)
Crust
4 cups baking mix
1.5 cups milk
.5 cup shortening
Seasonings (it's fun to try different spice blends in different quadrants of the crust)
Put the filling straight into an ungreased 9x13 pan or casserole dish. Cut the crust ingredients together until lumpy and moist, then pour on top of the filling, doing as little actual spreading as possible, since messing with it could make what should be a thick, airy crust come out flat and hard.
Bake at 375F for 45 minutes.
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