Short-Cut Chicken Pie
2 cups cut-up cooked chicken
1 (16-ounce) bag frozen peas and carrots, thawed
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup Original Bisquick
1/2 cup milk
1 egg
1. Heat oven to 400°. Stir chicken, vegetables and soup in un-greased 2-quart casserole.
2. Stir remaining ingredients until blended. Pour over chicken mixture.
3. Bake uncovered about 30 minutes or until crust is golden brown.
2 cups cut-up cooked chicken
1 (16-ounce) bag frozen peas and carrots, thawed
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup Original Bisquick
1/2 cup milk
1 egg
1. Heat oven to 400°. Stir chicken, vegetables and soup in un-greased 2-quart casserole.
2. Stir remaining ingredients until blended. Pour over chicken mixture.
3. Bake uncovered about 30 minutes or until crust is golden brown.
