Chicken Pot Pie
Boil one large pack of boneless chicken, pull or cut into bite size pieces and put in a buttered casserole. Combine 1 can cream of chicken soup, 3/4 stick of butter (melted), 1 can English peas with liquid, and a small jar of chopped pimento. Salt and pepper to taste. Pour mixture over chicken. Mix 1 cup Bisquick and 1 cup milk and pour over the top of the combined mixtures. It will be soupy. Bake 30-45 minutes in a medium hot oven until the top is golden brown.
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