Tuesday, January 17, 2017

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed (or canned Veg-All, drained)http://www.bettycrocker.com/recipes/easy-chicken-pot-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 cup cut-up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup http://www.bettycrocker.com/recipes/easy-chicken-pot-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1 cup Original baking mix http://www.bettycrocker.com/recipes/easy-chicken-pot-pie/~/media/Images/Shared/RecipeParts/Savings/SavingsIndicator.ashx
1/2 cup milk
1 egg

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.