Makes: 6 servings

Cook Time: 45 minutes

Leftover chicken and frozen veggies help this chicken pot pie come together quickly.

Ingredients

• 1 2/3 cups frozen mixed vegetables (thawed)
• 1 cup cooked chicken (cut-up)
• 1 can cream of chicken soup, reduced sodium (10 3/4 ounce, condensed)
• 1 cup baking mix, reduced-fat (example: Bisquick)
• 1/2 cup milk (non-fat)
• 1 egg

Directions

1. Pre-heat oven to 400 °F.
2. Mix vegetables, chicken, and soup in ungreased, 9-inch pie plate
3. Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
4. Bake 30 minutes or until golden brown.
5. Let cool for 5 minutes and serve.

Source: The Texas A&M University System, Texas Cooperative Extension Expanded Nutrition Program