I love comfort food, and Chicken Pot Pie is very comfy! It's also a great way to use up leftover chicken and veggies....or even better, make it fresh with your garden veggies. I usually use a Bisquick topping, but I sometimes use pie crust. This is the Bisquick version....very easy!
Chicken Pot Pie with Bisquick
2 cups cooked Chicken, chopped or shredded...I use Crock Pot Chicken
1 can Mixed Vegetables (or Frozen Mixed Veggies, thawed)
1 can Cream of Chicken Soup
1/2 cup shredded Cheese, optional
1 cup Bisquick
1/2 cup Milk
Preheat oven to 400°F
Stir chicken, vegetables and soup in and ungreased 2qt casserole dish. Sprinkle with cheese, if desired.
Stir Bisquick, egg and milk until blended. Pour over chicken mixture.
Bake uncovered about 30 minutes, until crust is golden brown.