Chicken Pot Pie

**My husbands sister is staying with us right now, and this is one of her family favorites. I enjoyed the soup and vegetable filling in comparison to other pot pie recipes I have tried. If I were to make this for my family again, and follow the recipe, I would probably do a little more topping mixture. BUT, I like my chicken pot pies in an actual shell, so I would most likely not do the Bisquick and instead, make this with a nice flaky pie crust on the bottom and the top.**

Chicken Pot Pie
4 Boneless skinless chicken breasts
1 small onion - chopped
2 cans Veg-all - DRAINED
1 can cream of celery soup
1 can cream of mushroom soup
1 can chicken broth

Topping:
2 cups bisquick baking mix
1 cup milk
1/4 cup butter - softened

Put chicken in a saucepan with water and boil until cooked. Remove from water and cut in cubes or shred. Lay in the bottom of a 9x13 casserole pan.

In a skillet, saute onion in EVOO, until lightly browned, then pour drained cans of Veg-all into skillet and stir until onion is evenly distributed. Pour over chicken.

In a seperate bowl, add the 2 soup cans and chicken broth together, stir well and pour over chicken and vegetables in 9x13.

Topping:
In a seperate bowl add the Bisquick and butter. Slowly add the milk until it is a texture where you can pour it over the top of the soup mixture.

Bake 350 degrees for about 40 minutes. Let sit for about 15 minutes before serving.