Fast 'n' Easy Chicken Pot Pie
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1 can (10-3/4 ounces) cream of chicken soup
1 cup cooked, cubed chicken, OR 3 cans (five ounces each) chunk chicken
1/2 of a 1-pound package frozen mixed vegetables, thawed
1 cup Bisquick
1/4 cup milk
Mix together the soup, chicken and vegetables and pour into three 4-inch square baking dishes.
Mix egg and milk with fork; add Bisquick. Top the chicken and soup mixture with the Bisquick dough.
Bake at 400 degrees for 15 minutes. Or put into one casserole and top with mounds of the Bisquick dough