Recipe: Chicken pot pie, the easy way

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I was watching Paula Deen on the food channel the other day, and she made something uncharacteristically simple: a chicken pot pie that took about five minutes to put together. Because we've been spending so much time at home this week I've been trying to make meals that put a smile on everyone's face and make being home appealing - we're all missing our sushi lunches, but at the moment budgets are tight for everyone, hm?

So I threw together a variation on that chicken pot pie. Everyone loved it. And today there's only a tiny bit left, so someone's been at the leftovers....

Easy chicken pot pie

1 cooked rotisserie chicken, meat taken off the bones and pulled apart into bite-size pieces

2 cups frozen vegetable mix (peas, carrots, corn, etc.)

1 can cream of chicken soup

1 can cream of mushroom soup

1/4 cup white wine

salt and pepper to taste

1 1/2 cups biscuit mix, e.g. Bisquick

1 cup milk

1 stick butter, melted

Preheat oven to 375 degrees.

Spray a casserole dish (I used a five-quart cast iron dutch oven) with cooking spray. Put the chicken and then the vegetables in the casserole. Mix together the cans of soup, wine, and one cup of water, and pour over the chicken and vegetables. Shower with salt and pepper to taste.

Mix biscuit mix and milk and pour over casserole. On top, pour melted butter.

Bake at 375 degrees for about an hour, until golden brown on top and bubbling underneath. It might take less than an hour, depending on what vessel you've used. Serve and eat.