Easy Pot Pie

 2 cans Campbells Chunky Chicken & Dumplings soup

2 cups Bisquick

1 ½ cups milk

½ teaspoon celery seed (optional)

Preheat oven to 375° (350° for glass dish). Pour soup into 8” by 11” baking dish.  In separate bowl, mix Bisquick, milk and celery seed.  Pour evenly over soup.  Bake for @ 30 minutes until crust is light brown and cooked through.

We sometimes add leftover chicken and leftover vegetables to the soup to make the pie thicker.

Serves @ 4.