What's your favorite kind of pie?

When posed with this question, does it take you a while to think about it, or is the answer an instant one? Our favorite pie is chicken pot pie. I realize that was most likely not the kind of pie you were thinking about. However, there are plenty of pies that are non dessert related. I will tell you about favorite dessert pies in later posts. For now, enjoy this recipe as much as we do.

Chicken Pot Pie:

1 rotisserie chicken, shredded
1 can cream of celery soup
1 can cream of chicken soup
1-32 oz. box chicken broth.
1 small bag baby carrots, diced
4 potatoes, peeled and diced
1 can english peas
1 head broccoli
1/3 cup Half and Half
1 cup Bisquick
1/2 cup milk
1 egg
salt, pepper to taste

Combine the diced potatoes, carrots, and chicken broth in a pot over medium heat. Cover and simmer until tender. Meanwhile, combine the shredded chicken and both soups in a separate large bowl. Chop the broccoli and add it along with undrained peas to the broth during the last 5-10 minutes of cooking time. You do not want to wilt the broccoli. Once those are combined, stir the half and half into the broth/vegetable mixture just until warmed through. Combine chicken mixture with vegetable mixture in large bowl. Season to taste with salf and pepper. Pour into a greased 13x9 pan. Preheat oven to 400 degrees. In a separate bowl, whisk the egg and milk, and them combine well with Bisquick. If you prefer your mix to be thinner, add more milk. Pour over the chicken mixture, gently spreading so that it covers the top. Bake at 400 degrees for 35 minutes.