Hearty Chicken Pot Pie
1-package (16 ounces) frozen mixed vegetables, thawed
1-cup cut-up cooked chicken 1 can (10¾ ozs) condensed cream of chicken soup
1-cup Original Bisquick® mix
½ cup milk
1 egg
Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. Bake uncovered about 30 minutes or until crust golden brown.
My notes: I used cream of mushroom soup, diced up a couple of small red potatoes and added more chicken, I cubed up 2 chicken breasts from the Parmesan Chicken the night before and put it in an 8"x8" square pan. Professor liked a lot.
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