Easy Chicken Pot Pie

Ready in under an hour, this is the perfect chicken pot pie for busy and cold winter nights! It's also highly adaptable, as you can use whatever combination of frozen vegetables you desire.

Easy Chicken Pot Pie
Adapted from Betty Crocker "Best Bisquick Recipes"
6 servings

Ingredients:
1 1/2 lbs boneless, skinless chicken breasts, cut into 1 inch cubes and cooked through
1 10 oz can condensed cream of chicken soup
1/2 lb frozen corn kernels, thawed and drained
1/2 lb frozen mixed peas and carrots, thawed and drained
1 cup Bisquick Mix (I used the Heart Smart Mix)
1/2 cup milk
1 egg

1. Preheat oven to 400F degrees.

2. In a casserole dish, mix the chicken, vegetables, and soup until blended.

3. In a medium bowl, stir all remaining ingredients with a wire whisk until blended.

4. Pour over chicken mixture.

5. Bake uncovered about 30 minutes or until crust is golden brown.

6. Enjoy!

Nutritional Info per Serving;
Calories 340; Total Fat 9g; Cholesterol 117mg; Sodium 672mg; Total Carbs 32g; Protein 32g