Easy Chicken Pot Pie 2

App & Osborne Family Cookbook 2004
Holly Steimel

1 2/3 C frozen mixed vegetables
1 C cut up cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 C Bisquick
1/2 C milk
1 egg

1. Preheat oven to 400 degrees.
2. Mix vegetables, chicken and soup in ungreased 9″ pie pan.
3. Stir Bisquick, milk and egg together until blended. Pour on top of chicken mixture.
4. Bake for 30 minutes for until golden brown. Serves 6.

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