Easy Chicken or Turkey Pot Pie

This recipe came from my handy dandy Bisquick cookbook and I love it!  However, when I am cooking, I always make a few changes to suit the tastes of my family, and I encourage you to add your little ways to spice things up as well.  This is a great after Thanksgiving treat with leftovers.  I also double the batch on this at Christmas time and I buy those disposable loaf shaped tin pans and bake them as gifts to give out on Christmas Eve to my friends and family.  I let them cool and wrap them in Reynolds Colored Plastic Wrap and tie a bow around it.  They make great little individual dinner gifts on a cold Christmas Eve night.

Prep time: 10 minutes – Start to finish 40 minutes – 6 servings

Ingredients

• 1 – 1-lb bag of frozen mixed vegetables
• 1 cup of diced cooked chicken (I usually use a little more and I cook my chicken with a few green peppers, onions and a little minced garlic for more flavor). I remove green peppers and onions before adding chicken to other ingredients.
• 1 can (10.75oz) condensed cream of chicken soup
• 1 cup Original Bisquick mix
• ½ cup of milk
• 1 egg

Directions

Heat oven to 400°.  In an ungreased 2-quart casserole dish, mix vegetables, chicken and soup until blended. In a medium bowl, stir all remaining ingredients with wire whisk or fork until blended.  Pour over chicken mixture.  Bake uncovered about 30 minutes or until crust is golden brown.

Peace & Blessings,
Di