Thursday, February 4, 2010

Easy Chicken Pot Pie

1 bag (1 lb.) frozen vegetables, thawed, drained
1 cup diced cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
1 egg

1. HEAT oven 400 degrees F.
In ungreased 2-quart casserole dish mix veggies, chicken, and soup until blended.
2. STIR remaining ingredients in medium bowl with wire whisk of fork until blended. Pour over chicken mixture.
3. BAKE uncovered about 30 mins. or until crust is golden brown.
Yields: 6 servings
This was pretty yummy, but we OD on it, so I am done with it for now. I served it with white rice which the kids really liked. :)