Chicken Pot Pie     

2 cans cream of soup (your choice, I used one chicken, one mushroom)
1 can chicken broth
4 cups cut-up cooked chicken or turkey (I used turkey)
1 can sliced carrots, drained (you could add peas too, but I hate them)
1 can small potatoes, diced
1 1/2 cups broccoli (I had some in the fridge)
2 cups Bisquick
1 1/2 cups milk
1/2 tsp poultry seasoning

1. Heat oven to 375 degrees (350 for glass baking dish).  Place vegetables and chicken in an ungreased 13"x9" baking dish.  Mix soups and chicken broth until well blended and pour over chicken mixture. 

2.  Lightly cover with foil and bake for 30 minutes or until bubbly.

3.  Mix together Bisquick, milk and poultry seasoning and pour over chicken mixture.  Bake uncovered for another 30 minutes or until light brown.

This is how I made it, because I had the time and wanted to adjust the ingredients.  If you want to try it the Betty Crocker way, click here for a slightly different and smaller version.