Yet Another Chicken Pot Pie

Step 1: Brown chicken over medium heat in large skillet until browned and no juices remain in bottom of pan. Add salt and pepper to taste(I use a large rectangular electric skillet, and don't use any oil or Pam. You may need to use some oil for your pan, if you want. I like the browned bits. The browned bits are fine and even desirable).

Step 2: While the chicken is browning, slice the carrots, celery, onion, and partially cooked potatoes. I left the skins on my potatoes and just cut them in half lengthwise and then sliced across 4 or 5 times for largish chunks. Place all your cut veggies into a large bowl and sprinkle with the flour and a little more pepper. Mix well and set aside.

Step 3: When chicken is browned, remove to another bowl and add 1/2 stick butter to the hot pan (hopefully with brown bits intact!). Allow butter to melt, then add your bowl of floured vegetables to the butter. Stir the vegetables and butter well, making sure to get all the browned bits scraped up. After stirring a cooking for 2-3 minutes, add the rest of the butter. Allow to cook for another 5 minutes, stirring occasionally. Cook longer if you prefer your veggies to be very tender. 5 minutes allows the carrots to still have a little "bite" to them.

Step 4: Add chicken back to the skillet, along with the 2 cans of soup and the sour cream. Mix well. You may want to add an optional 1/2 or 1 cup of milk here. I did not and thought the mixture slightly dry, but everyone else said it was fine. Your call. Transfer all to a 9x13 casserole dish, sprayed with Pam.

Step 5: In a separate bowl, slightly beat the 2 eggs. Add the Bisquick and milk and mix until combined. Pour over the chicken and vegetables, using a spatula to spread the biscuit layer evenly over the dish.

Step 6: Bake at 400* for about 35-40 minutes, or until top is golden and biscuit layer is set. Enjoy!