Cooking For A Crowd Church Supper Chicken Pie

• 1 lb. baby carrots
• 1 lb. small onions
• 1 lb. small red potatoes
• 2 c. cooked, cubed chicken
• 2 cans cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 2 c. light cream or half and half
• 1 small pkg. frozen peas
• 1 small jar pimiento
• 2 envelopes chicken gravy mix
• 2 1/2 c. Bisquick
• 2/3 c. milk

1. Cook until just tender the carrots, onions and potatoes; set aside.
2. In large saucepan, put soup and cream; heat through.
3. Add vegetables and chicken.
4. Pour into a large baking pan about 10 1/2 x 14 1/2 x 2-inches.
5. Add frozen peas and pimiento.
6. Sprinkle with gravy mix.

baby carrots, onions, red potatoes, chicken, cream of chicken soup, cream of celery soup, cream of mushroom soup, light cream, frozen peas, pimiento, chicken gravy mix, bisquick, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231183 (may not work)