Easy Chicken Pot Pie

Two words: so yummy!


EASY CHICKEN POT PIE
1 can Campbells Cream of Potato soup
3/4 cup milk, divided
1/8 teaspoon ground black pepper
1 can mixed vegetables (or 1 cup frozen mixed vegetables, thawed)
1 1/2 cups cooked chicken, cubed
1 egg
1 cup all-purpose baking mix (like Bisquick)

• Preheat oven to 400-degrees.
• Mix soup, 1/4 cup milk, vegetables, and chicken in a pie plate.
• Mix remaining milk, egg and baking mix in a small bowl and pour over chicken mixture.
• Bake 30 minutes or until hot and bubbly, and the top is golden.
• For a different taste, replace Bisquick with a box of Jiffy prepared corn muffin mix.

SOURCE: Campbells Cream of Potato Soup can label

Yield: 4-6 servings