Chicken in Every Pot Pie

With the cooler weather and the holidays right around the corner this is a great little dish to make you feel stress free.

4 cups cubed cooked chicken
1-1/2 cups chicken broth
1-1/2 cups frozen peas
3 to 4 medium carrots, cut into 1/4-inch slices
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups Bisquick® mix
1-1/4 cups milk
1 teaspoon garlic powder
1/2 teaspoon celery seed (I use celery salt)
  1. In a large saucepan, combine the chicken, broth, peas, carrots, soup,
  2. salt and pepper; bring to a boil, stirring occasionally.
  3. Meanwhile, combine the biscuit mix, milk, garlic powder and celery
  4. seed (mixture will be thin).
  5. Pour hot chicken mixture into eight greased ovenproof 10-oz. custard
  6. cups or casseroles. Immediately spoon 1/4 cup of biscuit mixture
  7. evenly on top of each. Sprinkle with paprika.
  8. Bake, uncovered, at 350° for 30-35 minutes or until topping is
  9. golden brown. Yield: 8 servings.

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