Recipe: Chicken Pot Pie (with Bisquick topping)

Carmen, I don't know if this is the recipe you are looking for, it's the only one I could find that is close to your request.

CHICKEN POT PIE

2 cans (10 3/4 oz each) condensed cream of chicken-mushroom soup
1 (10 3/4 oz) can condensed chicken broth
4 cups cut-up cooked chicken
1 (16 oz) package frozen mixed vegetables, thawed and drained
2 cups Bisquick (biscuit mix)
1/2 tsp. poultry seasoning
1 1/2 cups milk

Heat oven to 375 degrees F.

Heat soup, broth, chicken and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread into ungreased rectangular pan, 13x9x2 inches.

Mix remaining ingredients. Pour evenly over soup mixture (crust will rise during baking).

Bake about 30 minutes or until brown.

Servings: 8-10
Source: Betty Crocker's Bisquick Makes It Easy, 1994