Chicken Pot Pie

This pot pie couldn't be easier. It’s loaded with chicken and vegetables in a creamy sauce and baked under an impossibly easy crust.

Ingredients:

1 2/3  cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1        cup cut-up cooked chicken

1        can (10 3/4 ounces) condensed cream of chicken soup

1        cup Original Bisquick® mix

1/2     cup milk

1        egg 

Directions:

• 1 Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
• 2 Stir together remaining ingredients with fork until blended. Pour into pie plate.
• 3 Bake 30 minutes or until golden brown.

Expert Tips:

Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.

Change the flavor by using another variety of condensed creamy soup.

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Source: BettyCrocker.com