Easy Chicken Pot Pie
- ⅓ Cup(s) frozen mixed vegetables, thawed
- 1 Cup(s) cut-up cooked chicken
- 1 can (10-3/4 oz) condensed reduced fat cream of chicken soup
- 1 Cup(s) bisquick reduced fat baking mix
- ½ Cup(s) skim milk
- 1 egg
- Heat oven to 400. Mix vegetables, chicken and soup in ungreased 9" pie plate
- Stir remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 minutes or until golden brown.