Dear Poor Neglected Blog,

It's not you; it's me. A gluten-free food blog is a great idea. I know people who have parlayed theirs into a book and even a movie (think Julie and Julia plus gluten). Over the years, I've come to realize the successful gluten-free blogs are written by those people who like to cook and just happen to be gluten-free. As for me, cooking is not my passion, but every once in a while (OK, every two years or so), I decide I'd like to sample the kind of food the real world oohs and ahhs about. And, man, is it good! So without further ado, here is the gluten-free version of my grandmother's chicken pot pie recipe. I think she'd be proud.

4-5 chicken breasts - Cook until tender, bone and cute into bite-sized pieces. Place in 9X13 pan. Add vegetables if desired. (I used veg-all, drained)

Heat and stir until smooth - 1 1/2 cups chicken broth, 1 can cream of chicken soup, 1 can cream of celery soup, pepper, pour over chicken

1 stick of margerine, melted and cooled
1 cup milk
1 cup gluten-free Bisquick (I found this at the local Publix.)
Mix until smooth pour over soup and chicken mixture

Do not stir
Bake 30-45 min. at 350 degrees. Turn on boiler and brown top of crust.