easy chicken pot pie by bettycrocker

1 2/3 cups Green Giant™ frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Serve this hearty pie with purchased Caesar salad. For a quick dessert, drizzle caramel topping over apple slices.

If you have leftover cooked vegetables, use them instead of the frozen vegetables.

Try a variety of mixed vegetables and condensed cream soups, depending on your taste and what’s available in your pantry.

Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake uncovered about 30 minutes or until crust golden brown.

Serving Size: makes 6 2inch serving

Number of Servings: 1

Recipe submitted by SparkPeople user MAMJ97.