Bisquick Chicken Pot Pie

I've been reviewing my old posts and was pleasantly surprised to come across this one. This was, in fact, the very first recipe I ever made by myself. I don't recall whether it was 1998 or 1999, but I know I was on summer break from college and just bumming about one evening waiting for my parents to come home from work. Something I was reading or watching inspired me to find this simple recipe from Betty Crocker and surprise my family with dinner from "scratch." I use quotation marks because as you can tell from the recipe a lot of short-cuts are used. Nowadays, I make pie crusts using flour, butter, water, and salt rather than Bisquick and haven't seen a can of mushroom soup in nearly 10 years. Nonetheless, this turned out very well for my initial effort and inspired me to begin my cooking journey. I do remember using fresh vegetables, but the celery was very limp and the carrots definitely feeling their age. It was a miracle the result turned out as tasty as it did.

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 egg

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.