Easy Chicken pot pie
1 1/3 cups frozen mixed vegetables, thawed
1 cup cut-up, cooked chicken
1 can cream of mushroom soup
1 cup Bisquick
½ cup milk
1 egg
Heat oven to 400˚. Mix vegetables, chicken and soup in un-greased, 9 inch pie plate. Stir remain ingredients with fokr until blended. Pout into pie plate. Bake 30 minutes or until golden brown. Makes 6 serving
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