Bisquick Chicken Pot Pie
4 cups mixed veggies (corn, carrots, celery, peas, onion), or 16 oz frozen
1 cup cooked chicken, diced
1 can (10 ¾) condensed cream soup (I used cream of mushroom)
1 cup Bisquick baking mix
½ cup milk (skim)
1. Heat oven to 400 degrees. Mix veggies, chicken, and soup in an ungreased 2 qt casserole dish (or 9-in pie pan).
2. Stir in remaining ingredients in a small ball with fork until blended. Pour into casserole.
3. Bake 30 minutes until golden brown.