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Bisquick Chicken Pot Pie

1 cooked whole chicken
1 can cream of chicken or mushroom soup
1 stick margarine
1 c. chicken broth
1-1/2 c. milk
1-1/2 c. Bisquick

Spray bottom and sides of 9 by 13 dish with Pam. Layer bottom with pieces (bite size) of chicken. Mix soup, margarine and chicken broth and pour over top. Let sit in refrigerator overnight. When ready to cook, preheat oven to 350 degrees. Mix together 1-1/2 cup of milk with 1-1/2 cup of Bisquick, do not over mix. Pour over top and bake until crust is light brown. Approximately 50 to 60 minutes. For variation: you can layer boiled egg and/or drained canned mixed vegetables before pouring broth over chicken.
NOTE: do not use frozen vegetables unless you partially cook and completely drain first.