Chicken Pot Pie

Need some comfort food? This recipe from my friend Jane is a staple around here--especially for leftover rotisserie chicken. Yum!

Mix the following ingredients in a 9 x 13 baking dish:

2-4 cups cooked, shredded chicken
2-4 cups frozen vegetables, slightly thawed (I usually use peas, carrots and broccoli)
1 can cream of chicken soup (I use 98% fat free soups)
1 can cream of celery soup
5 oz milk (I use fat free)
1/2 cup chicken broth
1/2 tsp ground black pepper
1-2 tsp thyme

Topping:

Mix together
1 1/2 cups bisquick (I use the heart healthy kind)
1 1/2 cups milk
1/2 cup of butter (but you really could use less...)

Pour the topping (it's pretty thin) over the chicken mixture and bake at 350 for 45-60 minutes.