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.